Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package potato gnocchi (about 1 pound)
- 1 cup heavy cream
- Juice and zest of 1 large lemon
- Fresh thyme and parsley for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic, diced carrots, and celery, and sauté for another 5 minutes until vegetables soften.
- Pour in chicken broth and bring to a gentle boil. Add shredded chicken, season with salt and pepper, and let simmer for 10 minutes.
- Stir in potato gnocchi and cook according to package instructions, about 2-3 minutes until they float.
- Lower the heat and slowly pour in heavy cream, mixing well until smooth.
- Add lemon juice and zest, stirring to infuse flavor. Garnish with fresh thyme and parsley before serving hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- For freezing, portion out the soup and stir in some broth or milk when reheating to restore creaminess.
- This soup pairs well with crusty bread or a crisp green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg