Creamy Chicken Gnocchi Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups shredded cooked chicken
• 12 ounces potato gnocchi
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in chicken broth and water, then add thyme and oregano. Bring to a simmer.
4. 4 Add cooked chicken and gnocchi to the pot, cooking until gnocchi is tender.
5. 5 Stir in heavy cream and Parmesan cheese until well combined and heated through.
6. 6 Season with salt and pepper to taste.

Nutrition

Tips

• Use store-bought rotisserie chicken for a quicker prep.
• For extra veggies, add spinach or peas in the last few minutes of cooking.

Storage

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with a crusty baguette and a side salad.
• Top with fresh parsley or grated Parmesan for garnish.

FAQ