Step 1

Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until soft and aromatic, about 8 to 10 minutes. During the final 1 to 2 minutes, stir in garlic, rosemary, and thyme.Add chicken to pot and season chicken and veggies with kosher salt and black pepper. Add broth and bring mixture to a boil. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.

Step 2

Meanwhile, combine milk and flour in a bowl or large liquid measuring cup; stir with a whisk. Set aside.

Step 3

Transfer cooked chicken to a cutting board and add gnocchi to pot. Return to a simmer and cook, uncovered, until gnocchi floats to the surface and is al dente, about 3 minutes. While the gnocchi cooks, use two forks to shred the chicken into small pieces. (You can also finely chop it.)

Step 4

Add milk mixture to pot and simmer, stirring frequently, until the soup thickens, about 3 minutes. Add shredded chicken back to the pot, along with green peas; cook 2 more minutes. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with freshly grated Parmigiano-Reggiano cheese (optional) and extra cracked black pepper.