Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup half-and-half
- 2 cups cooked chicken, shredded
- 1 package (16 oz) potato gnocchi
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Add garlic, carrots, and celery; cook until vegetables are tender.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and cooked chicken, simmer until gnocchi float to the surface, about 3-4 minutes.
- Stir in half-and-half, season with salt and pepper, and heat through.
- Garnish with chopped parsley before serving.
Notes
- Use fresh or frozen gnocchi for best texture.
- You can substitute cooked turkey for chicken.
- For a thicker soup, add a touch of flour or cornstarch slurry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg