Bring chicken broth to a boil and place bite size pieces of chicken in the broth to poach the chicken.

While the chicken is cooking, put a little olive oil in a skillet. Sauté the onion for about 4 minutes. Once the onion starts to soften add in the kale. Stir to let the kale soften.

Remove the chicken, once it is cooked (not pink inside) but still moist. Depending on the piece sizes it should only take 5-7 minutes. Set aside.

Add half & half and salt then the onion and kale to pot with the chicken broth. Bring to a simmer and then add in the Parmesan cheese. Continue stirring so cheese doesn't clump together.

Over medium-high heat bring to a boil. Depending on what kind of gnocchi you get will determine when to add it to the soup as well as the chicken. I added both, it and the chicken at the same time because mine only needed 3-4 minutes to cook so. Only add the chicken in during the last few minutes (3-4) of cooking so it still remains moist.