In a large Dutch oven heat the olive oil over medium high heat. Add the chicken thigh pieces to the pot then season them generously with salt and pepper. Cook the chicken for about 5 to 7 minutes or until they start to brown.
Add the chopped onion, celery and carrots to the pot. Add the chicken broth and scrape the bottom of the pan to loosen the browned bits, bring to a boil, reduce the heat to a simmer and continue cooking for another 8 minutes.
In a small bowl whisk together the 2 tbsp of flour with a couple ladles of the soup from the pot. Add this mixture back to the pot and stir well. Cook for a couple more minutes, the soup will thicken a bit.
Add in the gnocchi and cook for 3 more minutes or until the gnocchi start to float to the surface.
Add the peas and cook for another 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
Garnish with fresh parsley and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.