Description
A cozy, creamy soup featuring shredded chicken, potato gnocchi, and a rich herb-infused broth, perfect for comforting weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups chicken stock
- 1 pound cooked chicken, shredded
- 1 pound store-bought gnocchi
- 1 cup heavy cream or milk
- Salt and pepper to taste
- Chopped parsley for garnish
- Extra-virgin olive oil or melted butter for drizzling
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery and sauté for 5–7 minutes until softened.
- Stir in the minced garlic and thyme, then deglaze with a splash of white wine or broth.
- Pour in the chicken stock and bring to a gentle simmer.
- Mix the shredded chicken into the pot.
- Add the gnocchi and simmer until they float and are tender, about 2–4 minutes.
- Finish with the heavy cream, adjusting seasoning with salt and pepper to taste.
- Serve warm, garnished with chopped parsley, a drizzle of olive oil, and freshly ground black pepper.
Notes
For a richer flavor, sauté the vegetables longer until lightly browned. Adjust cream based on desired richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 - 2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg