Description
A rich and comforting creamy chicken gnocchi soup perfect for chilly weeknights. Quick to make and family-friendly, it combines savory chicken, tender gnocchi, and aromatic vegetables.
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 package potato gnocchi (about 16 oz)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 1–2 tablespoons olive oil for sautéing
Instructions
- Heat a large pot over medium heat and add olive oil. Swirl to coat.
- Add diced onion, carrots, and celery. Sauté until softened and translucent, about 6–8 minutes.
- Stir in minced garlic and thyme, cooking for about 30–60 seconds until fragrant.
- Add shredded chicken and pour in chicken broth. Increase heat and bring to a boil.
- Once boiling, add gnocchi and cook until they float, roughly 3–5 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper to taste.
- Simmer gently for 3–5 minutes to let flavors meld. Adjust seasoning before serving.
Notes
For a lighter soup, you can use half-and-half instead of heavy cream. Feel free to add greens like spinach or kale in the last 2 minutes of cooking.