Description
A straightforward recipe for creamy chicken and potato gnocchi soup.
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 Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 1/4 cup 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 Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes.
- 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.
- Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- You can use rotisserie chicken for faster preparation.
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the simmering broth before adding the cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 7
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: chicken gnocchi soup, creamy soup, potato dumplings, easy soup, comfort food