Description
A simple, warm soup featuring tender chicken and soft potato gnocchi, perfect for cold weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (16 ounce) package potato gnocchi
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add thyme and rosemary. Bring the mixture to a simmer.
- Add the shredded chicken and the uncooked gnocchi to the pot.
- Cook according to gnocchi package directions, usually about 3 to 5 minutes, until the gnocchi float.
- Reduce heat to low. Stir in the heavy cream. Heat through, but do not boil.
- Season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- You can use rotisserie chicken to save time on cooking the chicken separately.
- If you prefer a thicker soup, you can mash a few of the cooked carrots against the side of the pot.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 3
- Protein: 30
- Cholesterol: 95
Keywords: chicken gnocchi soup, cozy soup, winter soup, easy chicken soup, potato gnocchi