Description
A comforting and hearty chicken gnocchi soup, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 2 cups cooked, shredded chicken
- 16 oz package potato gnocchi
- 1 cup frozen peas
- Fresh chopped parsley, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat butter and olive oil over medium heat. Add diced onions and cook until translucent, about 3–4 minutes.
- Stir in garlic and carrots, sautéing for another 2–3 minutes until fragrant.
- Add thyme, parsley, pepper, and salt. Stir well.
- Sprinkle in flour and stir continuously for about 2 minutes to form a roux.
- Gradually pour in chicken broth while stirring to avoid lumps, followed by the milk or half-and-half. Simmer for 5–6 minutes until slightly thickened.
- Add shredded chicken and uncooked gnocchi. Simmer until gnocchi float to the top and become tender, about 5–7 minutes.
- Stir in frozen peas during the last 2–3 minutes of cooking. Adjust seasoning if needed.
- Remove from heat and serve hot, garnished with fresh chopped parsley.
Notes
- This soup can be made with leftover rotisserie chicken for ease.
- For a thicker soup, let it simmer longer to reduce.
- Feel free to add other vegetables like spinach or corn for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg