In a soup pot, heat the butter over medium heat until melted and frothy. Add the onion and red bell pepper and cook, stirring often, until softened and well-browned, about 8 minutes. Add the garlic and cook for 1 minute until fragrant. Season with salt and pepper.

Add the shredded chicken and toss to combine. Cook until the chicken begins to brown slightly, about 4 minutes.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the carrots and parsnips. Season with salt, pepper, thyme, paprika, and crushed red pepper. Bring to a boil and then reduce heat and simmer for 30 minutes or until the carrots and parsnips are fork tender.

Turn the soup back to a low boil and add the gnocchi. Cook for 1-3 minutes or until all the gnocchi begin to float and are soft and tender. Turn off the heat.

Pour in the heavy cream, lemon juice, and all but a pinch or two of fresh parsley leaves. Cook for 1-2 more minutes to allow the flavors to meld. Do not overcook.

Ladle the chicken gnocchi soup into bowls and garnish each bowl with the reserved chopped parsley leaves. Drizzle with extra virgin olive oil, if desired. Enjoy!