Description
A comforting and creamy chicken gnocchi soup loaded with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 (16-ounce) package potato gnocchi
- 1 cup frozen peas
- 1 teaspoon poultry seasoning (or Italian seasoning)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream (optional, for extra richness)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large Dutch oven or deep skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring often, until the veggies are softened—about 5-6 minutes. Stir in the garlic and cook for 1 more minute.
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flavor. Gradually pour in the chicken broth, stirring as you go, then add the milk. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
- Stir in the cooked chicken, gnocchi, frozen peas, poultry seasoning, salt, and pepper. Simmer uncovered, stirring occasionally, for 7-8 minutes or until the gnocchi are tender and the sauce is creamy and thickened.
- If desired, stir in heavy cream for extra richness. Taste the sauce and adjust seasoning as needed. Sprinkle with chopped parsley before serving. Ladle into bowls and enjoy!
Notes
- This soup is great for using up leftover chicken.
- Feel free to add other vegetables like spinach or mushrooms.
- Adjust the thickness of the soup by adding more or less chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl