Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 4 cups chicken broth
- 2 cups vegetable broth
- 16 oz potato gnocchi (store-bought or homemade)
- 1 cup heavy cream
- Salt and white pepper to taste
- Optional garnish: Fresh parsley, grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened and fragrant.
- Add garlic and thyme. Stir for 1 minute.
- Pour in chicken and vegetable broths, and bring to a gentle simmer.
- Add shredded chicken and season with salt and white pepper. Simmer for 15–20 minutes.
- Stir in gnocchi and heavy cream. Cook until gnocchi is tender and soup is creamy, about 5–7 minutes.
- Serve warm, garnished with fresh parsley or Parmesan cheese if desired.
Notes
- For extra creaminess, purée some cooked veggies and mix them back into the soup.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: ~310
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5gQ
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 65mg