Creamy Chicken Gnocchi Soup
A heartwarming dish filled with tender shredded chicken, soft potato gnocchi, and fresh vegetables in a luscious, creamy broth.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover chicken for quicker preparation.
- 1 package potato gnocchi (typically 16 ounces)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Consider low-sodium options.
- 1 cup heavy cream For a lighter version, substitute with half-and-half or almond milk.
- 1 teaspoon dried thyme
- to taste salt and pepper Adjust seasoning according to preference.
- for garnish fresh parsley Adds color and freshness.
Instructions
Preparation
- Heat oil in a large pot over medium heat. Add onions, carrots, and celery, sauté for 5 to 7 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Introduce shredded chicken and chicken broth, stir in dried thyme, and bring to a gentle boil.
- Carefully stir in potato gnocchi and cook according to package instructions (around 2 to 3 minutes).
- Once cooked, reduce heat to low and stir in heavy cream. Season with salt and pepper.
- Allow to simmer on low heat for a few more minutes before serving.
Serving
- Serve hot in bowls, ensuring each serving includes gnocchi and shredded chicken. Garnish with fresh parsley.
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Notes
To customize the soup, you can add other vegetables like kale or spinach. If you prefer a thicker soup, a cornstarch slurry can be added. Leftovers can be stored in an airtight container for up to three days.