Chicken Gnocchi Soup
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(15)
Ingredients
Not specified
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 3 garlic cloves, minced
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 quarts chicken broth
- 1 lb. DeLallo Mini Potato Gnocchi
- 2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons fresh flat-leaf parsley, finely chopped
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Preparation
Step 1
Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Add the garlic, bay leaves, and thyme. Cook for an additional two minutes.
Step 2
Pour in the chicken broth and bring the liquid to a boil. Add the gnocchi and simmer for 5 minutes until tender.
Step 3
Stir in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper, to taste. Sprinkle soup with parsley. Ladle into bowls and serve warm.
Step 4
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Chef's notes
Josh uses DeLallo’s potato gnocchi. It is the BEST! Mini potato gnocchi are perfect for soup.
Serve the soup with crackers, crusty bread, or homemade biscuits for a complete meal.
You might want to double the recipe to share with a friend or neighbor in need.
