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Chicken Gnocchi Soup

A cozy, comforting soup featuring tender gnocchi, savory chicken, and a gentle thyme flavor, all ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 ribs celery, halved lengthwise and cut into 1/2-inch-thick slices
  • 3 cloves garlic, minced
  • 2 leaves bay leaves
  • 4 sprigs fresh thyme
  • 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 For garnish

Method
 

Preparation
  1. Heat a soup pot over medium heat, then add the olive oil.
  2. Add the onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
  3. Add the garlic, bay leaves, and thyme sprigs to the pot. Cook for 2 more minutes, stirring gently to prevent the garlic from burning.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Once bubbling, add the gnocchi and lower the heat. Simmer for about 5 minutes, until the gnocchi is tender and floating.
  3. Stir in the shredded cooked chicken and let the soup simmer for a couple more minutes to warm the chicken.
Finishing Touches
  1. Taste the soup and season with kosher salt and freshly ground black pepper.
  2. Sprinkle parsley over the top and serve the soup warm.

Notes

For best results, use tender, well-seasoned cooked chicken like rotisserie. Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.