Chicken and Gnocchi Vegetable Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 cup diced cooked chicken
• 8 ounces potato gnocchi
• 1 cup frozen peas
• 1 cup diced zucchini
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Add carrots and celery, cook for 5 minutes.
4. 4 Pour in chicken broth and bring to a boil.
5. 5 Add gnocchi, reduce heat, and simmer for 3 minutes.
6. 6 Stir in chicken, peas, zucchini, and thyme.
7. 7 Simmer until vegetables are tender, about 5 minutes.
8. 8 Season with salt and pepper to taste.
9. 9 Ladle into bowls and garnish with fresh parsley.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a splash of cream for a richer soup.
• Include spinach for an extra veggie boost.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use gluten-free gnocchi for gluten-free diners.

Pairings

• Crusty bread
• Parmesan cheese

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Feel free to swap in your favorite veggies.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a sprinkle of grated Parmesan.
• Pairs well with a simple green salad.

FAQ