Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large measuring cup or bowl, combine the broth, cream (shaking the packet before opening), and 1/2 cup of water.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the butter and sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the butter is melted. Add the flour. Cook, stirring constantly, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste immediately).

Slowly whisk in about 1/4 of the creamy broth until smooth. Working in batches, continue to slowly add the remaining creamy broth, constantly whisking out any clumps, until thoroughly combined and smooth. Heat to boiling on high. Once boiling, add the gnocchi, pulled chicken (tearing the pieces apart before adding), and half the parmesan. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi are tender and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup garnished with the sliced green tops of the scallions and remaining parmesan. Enjoy!