Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 (16 oz) package of potato gnocchi
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until vegetables are tender.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded rotisserie chicken and gnocchi; cook until gnocchi float to the surface, about 3-4 minutes.
- Stir in heavy cream and dried thyme; season with salt and black pepper. Warm through.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute homemade cooked chicken for rotisserie chicken.
- Adjust cream to make the soup more or less creamy according to preference.
- For a dairy-free version, use coconut milk or almond milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg