Servings 6 servings
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon minced garlic
- 1 1/2 cups diced yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 9 cups low sodium chicken broth
- 2 medium boneless, skinless chicken breasts, cut into 1-inch cubes
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon dried thyme
- 1 (12-oz.) package refrigerated fresh gnocchi
Instructions
- In a large heavy-bottomed stock pot set over medium-low heat, add the butter. Once the butter has melted, add the garlic, onions, carrots and celery and cook, stirring, until the onions are translucent, 3 to 5 minutes.
- Add the chicken broth, raw chicken, poultry seasoning and dried thyme, stirring to combine. Bring the soup to a boil then reduce it to a simmer, cover it, and simmer it for 15 minutes.
- Add the gnocchi to the pot and continue simmering, uncovered, an additional 3 minutes or until the gnocchi is al dente and floats. Taste and season the soup with salt and pepper then serve.
Notes
- For Olive Garden–style chicken gnocchi soup, stir in ½ cup heavy cream or half-and-half just before serving.
- Storage & Freezing: Store leftovers in the fridge for up to 3 days. Add a splash of broth when reheating to keep the gnocchi from getting mushy. For best results, freeze the soup without the gnocchi, then add fresh gnocchi when reheating.
- ★ Did you make this recipe? Don't forget to give it a star rating below!