Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 package potato gnocchi (about 16 oz)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic and cook for 1 minute.
- Add cooked shredded chicken, carrots, and celery, cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and Italian seasoning, cook until gnocchi float to the top (about 3-4 minutes).
- Lower heat and stir in milk or heavy cream. Simmer for another 5 minutes.
- Season with salt and pepper. Garnish with chopped parsley before serving.
Notes
- Use fresh or frozen gnocchi for best texture.
- Adjust cream for preferred richness.
- Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg