1. Prepare Your Chicken: Start by cooking and shredded your chicken – I like to boil my chicken (18-20 minutes) and then pulling it apart using a fork or stand mixer and tossing it with a little chicken bone broth, salt, pepper, and smoked paprika, then setting it aside)

2. Cook the Mirepoix: Heat the olive oil in a dutch oven or large pot and add in your onions, cook for 2 minutes until fragrant, then mix in the carrots and celery and stir until soft (about 5 minutes)

3. Season the Veggies: Season the veggies with salt, pepper, garlic powder, onion powder, and smoked paprika – mix for 1 minute and then add in the chicken bone broth and bring everything to a simmer

4. Add the Chicken: Add the shredded chicken back into the pot and bring it to a heavy simmer

5. Add the Gnocchi: Add the gnocchi in and cook per the instructions on the package (usually 2-5 minutes will cook it through)

6. Add Coconut Cream and Kale: Lastly, stir in the kale and coconut cream and then cut the heat and cover, allowing the soup to sit for a few minutes before serving

Serve & enjoy!