Creamy Chicken Artichoke Crimini Mushroom Soup with Gnocchi

1 rotisserie chicken cut up OR 2 cans of canned chicken
1 jar/can artichoke hearts, finely chopped (not the Costco size jar)
1 pound crimini mushrooms, thinly sliced
1 onion
3-4 C. chicken broth
pepper
butter/olive oil

1 package of gnocchi

handful or two of kale, chopped

1-2 C. cream
1-2 C. parmesan cheese


Saute onion in butter or olive oil until cooked through. Add chicken and artichokes and cook together until heated through. In separate pan, cook mushrooms in butter/oil and saute until brown and delicious looking. Add mushrooms to chicken mixture along with a few cups of chicken broth, enough to make a soup-like consistency. Add pepper to taste and bring to boil. 

Once it's boiling, add the gnocchi and the kale. This only needs a minute or two to cook. Then add cream and parmesan cheese. Adjust liquids according to your taste.