In a large pot over medium heat, melt the butter. Add the carrots, celery, onion, mushrooms, garlic, rosemary, thyme poultry seasoning, a strong pinch of sea salt and a few grinds of black pepper. Cook, stirring occasionally until the veggies have softened slightly (~ 5 - 10 minutes)
Sprinkle with the flour, then cook for another couple of minutes, stirring frequently.
Gradually stir in the stock and cream, another pinch of salt and a few grinds of pepper. Increase the heat and bring to a boil
Reduce the heat to medium, stir in the gnocchi, and continue to cook until it's tender (~ 5 minutes). In the last couple of minutes, stir in the chicken and peas.
Divide among bowls and top with a small squeeze of lemon, a shaving of Parmesan cheese, and fresh herbs.