Description
A creamy and hearty soup with chicken, gnocchi, and vegetables.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup gnocchi
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and cook until they float.
- Stir in shredded chicken, heavy cream, and thyme.
- Season with salt and pepper.
- Simmer for 10 minutes.
- Serve hot, garnished with Parmesan cheese.
Notes
- Use rotisserie chicken for convenience.
- Adjust cream quantity for desired richness.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: olive garden chicken gnocchi soup