Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating olive oil in a large pot over medium heat. Add the diced chicken, seasoned with salt and pepper, and cook until browned and fully cooked. Remove the chicken and set aside.
- In the same pot, add chopped onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a boil. Stir in Italian seasoning, salt, and pepper.
- Return the cooked chicken to the pot. Once boiling, add the potato gnocchi. Reduce heat and simmer for about 3-5 minutes or until the gnocchi float to the top.
- Slowly stir in the heavy cream, heat through without boiling to prevent curdling. Garnish with chopped parsley and serve hot.
Notes
- Use high-quality chicken broth for richer flavor.
- Do not overcook the gnocchi; they cook quickly and can become mushy if left too long.
- Adjust the amount of heavy cream for desired creaminess.
- Add leafy greens like spinach or kale for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg