Chicken Gnocchi Soup
When it comes to pasta, there is a definitive hierarchy, and at the top of that hierarchy sits gnocchi. So why have we been wasting our time using any other type of pasta or noodle in soup? Make our recipe for chicken gnocchi soup just once and you'll never turn back.
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
Salt and freshly ground black pepper
8 cups chicken broth
¼ cup heavy cream
1 bay leaf
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
¼ cup chopped fresh parsley, plus more for garnish
2½ cups shredded cooked chicken (we used store-bought rotisserie chicken)
16 ounces potato gnocchi (store-bought or homemade)
1. In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrots and celery, and sauté until tender, 6 to 8 minutes.
2. Add the garlic and sauté until fragrant, 1 minute more. Season the vegetables with salt and pepper.
3. Add the broth and bring to a simmer over medium-high heat. Reduce the heat to medium-low and stir in the cream and bay leaf. Simmer until the soup has good flavor, 20 to 25 minutes.
4. Remove and discard the bay leaf. Stir in the thyme, rosemary, parsley and chicken. Bring the soup to a simmer and then stir in the gnocchi. Cook until the gnocchi are tender, 4 to 5 minutes.
5. Divide the soup evenly among six bowls. Serve warm, garnished with more parsley.