Enjoy this thick, creamy Chicken Gnocchi Soup, a comforting blend of onions, carrots, celery, gnocchi, and shredded chicken in savory chicken broth - a sure crowd-pleaser!
Drizzle a little bit of vegetable or olive oil in a large pot. In the pot, stir together the onion, celery, shredded chicken, and Italian seasoning.
Allow the veggies to cook for a few minutes over medium heat. After about 5 minutes, add the broth, chicken, and gnocchi. Bring the broth to a simmer and then reduce the heat to low. Cover the pot with a lid and allow the soup to simmer for 25 minutes.
After 25 minutes, add the heavy cream and allow the soup to cook for an additional 5 minutes.
Serve and enjoy!
Notes
You can typically find gnocchi on the pasta isle at your local grocery store. If you like to make your own gnocchi you’ll want to make sure you have about 2-3 cups for this recipe.
This soup is great topped with some black pepper, chopped basil, or freshly grated Parmesan cheese.
If your store doesn’t sale bags of shredded carrots, feel free to grab 2 medium sized carrots and dice them instead.
Your leftover gnocchi soup can be stored in the fridge for up to 4 days. You can reheat your soup in the microwave. Reheat a single serving on 30-second intervals, stirring after each one, until the soup is warm all the way through.
I don’t recommend storing this soup in the freezer as the heavy cream will have a funky aftertaste once it thaws.
You can switch out the white onion for a yellow onion. A yellow onion will give the soup a slightly sweeter taste.