Chicken Gnocchi Soup

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Two peas & their pod

Total Time

30 mins

Prep Time

10 mins

Cook Time

20 mins

Rating

(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

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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.

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.

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other

Chicken Gnocchi Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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