A simple recipe for a rich, comforting soup featuring tender chicken and soft potato gnocchi in a velvety broth.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups cooked, shredded chicken breast
1 (16 ounce) package potato gnocchi
1/2 cup grated Parmesan cheese
Salt to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
Stir in the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
Reduce the heat to low. Stir in the heavy cream and cooked chicken. Let the soup heat through for about 5 minutes. Do not let it boil after adding the cream.
Add the potato gnocchi to the soup. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the surface.
Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
Taste the soup and add salt as needed.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Use pre-cooked rotisserie chicken for faster preparation.
Do not overcook the gnocchi, as they will become mushy.
For a thicker soup, simmer uncovered for a few extra minutes before adding the cream.