Creamy Chicken Gnocchi Soup

This Creamy Chicken Gnocchi Soup is a comfort food season favorite! It's loaded with veggies, shredded rotisserie chicken and pillowy gnocchi. It's a hearty soup that'll warm you to the bone!

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Keyword: Chicken, Comfort Food, gnocchi

Servings: servings

Calories: 176kcal

Author: MaryAnn Dwyer

Ingredients

3 Tbsp. unsalted butter
1 1/2 cups yellow onion, roughly chopped
3 carrots, peeled and roughly chopped
2 ribs celery, roughly chopped
4 cloves garlic, minced
1 1/2 tsp. coarse kosher salt
1 tsp. black pepper
1 tsp. dried thyme
3 Tbsp. all-purpose flour
6 cups chicken stock
4 cups shredded rotisserie chicken
1 16-oz. package gnocchi
1/2 cup heavy cream
1 cup peas, fresh or frozen
2 Tbsp. fresh parsley, finely chopped for garnish if desired

Instructions

Melt butter in a large Dutch oven over medium heat. Add onions, carrots and celery and cook for 3-4 minutes, stirring occasionally.
Stir in the garlic, salt, pepper and thyme leaves and continue to cook for one minute.
Whisk in flour and cook for one minute. Slowly stir in the chicken stock and bring to a boil, then reduce to a simmer over low heat and continue to cook for 8-10 minutes.
Stir in the chicken and gnocchi and cook for 5 minutes, until the gnocchi is tender. Stir in the heavy cream and peas and continue to cook for 5-7 minutes, stirring occasionally. Season to taste with salt and pepper. Ladle into bowls and top with a sprinkle of fresh chopped parsley, if desired.

Notes

I used fresh English peas from the produce department at my local market for this recipe. You could also use frozen. Don't use canned or they will be too mushy.

I buy my already shredded rotisserie chicken from my local market. If yours doesn't carry that you can buy a rotisserie chicken and shred it yourself or cook up 3 large boneless skinless breasts in your oven and then shred.

Nutrition