Start the vegetables: Set a large soup pot or Dutch oven on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion, sliced carrots, and sliced celery to the pot.

Cook the vegetables for 6 to 8 minutes, stirring often, until the onion looks soft and the carrots begin to lose their raw firmness.

Add the minced garlic to the pot.

Cook for 30 seconds, stirring, until the garlic smells fragrant.

Build the broth: Pour the chicken broth into the pot.

Turn the heat to high and bring the broth to a full boil.

Add the potato gnocchi to the boiling broth and stir once so they do not stick to the bottom of the pot.

Cook the gnocchi for 3 to 4 minutes, stirring once or twice, until they float and feel tender when you cut or bite into one.

Finish the soup: Lower the heat to medium-low and add the shredded rotisserie chicken to the pot.

Simmer for 2 to 3 minutes, until the chicken is hot all the way through.