Description
A creamy, cozy chicken gnocchi soup that comes together in just 30 minutes, perfect for weeknights or chilly weekends.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup diced onion
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves minced garlic
- 3 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded cooked chicken
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and pepper, to taste
- 16-ounce package of store-bought gnocchi
- 2 tablespoons chopped parsley
- Squeeze of lemon
Instructions
- Heat olive oil and butter in a large Dutch oven over medium heat.
- Sauté diced onion, carrots, and celery for 6–8 minutes until softened, then add minced garlic and stir for 30 seconds.
- Stir in flour and cook for 1–2 minutes.
- Slowly whisk in chicken broth, whole milk, and heavy cream; bring to a gentle simmer.
- Add shredded cooked chicken, thyme, Italian seasoning, bay leaf, salt, and pepper; simmer for 10 minutes.
- Stir in gnocchi and simmer until they float and are tender, about 2–3 minutes.
- Finish with chopped parsley and a squeeze of lemon.
Notes
Serve with crusty bread or garlic toasts. Suitable for leftovers and easily adaptable for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg