Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook until softened.
- Pour in chicken broth and bring to a simmer.
- Add gnocchi and cook until they float to the top.
- Stir in shredded chicken, heavy cream, thyme, and parsley.
- Season with salt and pepper.
- Simmer for 5 minutes until heated through.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute heavy cream with milk for a lighter version.
- Add spinach or kale for extra greens.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg