Creamy Chicken and Gnocchi Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup diced cooked chicken
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1/2 cup diced bell pepper
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 (16-ounce) package gnocchi
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in chicken broth, chicken, carrots, celery, zucchini, and bell pepper. Bring to a simmer.
3. 3 Add milk, heavy cream, thyme, and oregano. Season with salt and pepper.
4. 4 Gently drop gnocchi into the soup and cook until they float to the surface, about 3-4 minutes.
5. 5 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• For a vegan option, substitute chicken with chickpeas and use plant-based broth and cream alternatives.

Substitutions

• If you're out of heavy cream, use an extra 1/2 cup of milk or a splash of half-and-half.

Pairings

• Pairs well with a crisp white wine or a sparkling water with a lemon wedge.

Nutrition

Tips

• Use store-bought rotisserie chicken for a time-saving shortcut.
• Feel free to add any other vegetables you have on hand.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.

FAQ