A rich and comforting soup featuring tender chicken pieces and soft potato gnocchi in a velvety broth.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
6 cups chicken broth
1 (16 ounce) package potato gnocchi
1/2 cup all-purpose flour
1/2 cup cold water
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
Pour in chicken broth and bring the mixture to a simmer. Return the cooked chicken to the pot.
In a small bowl, whisk together the flour and cold water to create a slurry. Slowly whisk the slurry into the simmering broth. Continue to stir until the broth thickens slightly.
Add the gnocchi to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float.
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Heat through gently, but do not boil after adding the cream.
Season with salt and pepper to your taste. Serve hot.
Notes
For a quicker preparation, use pre-cooked rotisserie chicken instead of raw chicken breasts.
You can substitute half-and-half for heavy cream for a slightly lighter soup.
Stir in a handful of fresh spinach during the last two minutes of cooking for added greens.