Make a hearty, creamy chicken gnocchi soup at home. This recipe is simple to prepare and makes a comforting meal.
Author:Alex Rwanda
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
2 tablespoons olive oil
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
6 cups chicken broth
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 pound uncooked potato gnocchi
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt to taste
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.
Add the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
Slowly whisk in the chicken broth until the mixture is smooth. Stir in the Italian seasoning, thyme, and pepper.
Bring the soup to a simmer. Cook for about 5 minutes, stirring occasionally, until the broth thickens slightly.
Add the uncooked gnocchi to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float to the surface.
Stir in the shredded chicken, heavy cream, and Parmesan cheese. Heat through gently until the soup is hot, but do not let it boil after adding the cream.
Taste and add salt as needed. Serve hot.
Notes
You can use leftover cooked chicken or a store-bought rotisserie chicken to save time.
If you prefer a thicker soup, let it simmer uncovered for a few extra minutes before adding the cream.
For a vegetarian version, omit the chicken and use vegetable broth. Add 1 cup of sliced mushrooms with the onions.