Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened.
- Add garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
- Add gnocchi and cook until they float (about 2-3 minutes).
- Stir in shredded chicken and heavy cream. Season with salt and pepper.
- Simmer for 5-7 minutes until heated through. Serve garnished with fresh herbs.
Notes
- You can substitute fresh vegetables with frozen for quicker prep.
- Adjust cream for a thicker or thinner soup.
- Greatly enhances flavor with a splash of parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 958mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg