Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; cook until tender.
- Add minced garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a boil. Add gnocchi and cook according to package instructions.
- Stir in shredded chicken, heavy cream, thyme, salt, and pepper. Simmer for 10 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Use store-bought rotisserie chicken for quick prep.
- Stir in some spinach or kale for added greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using GF gnocchi)
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg