30 Minute Easy Chicken and Gnocchi Soup Recipe
A creamy and hearty soup that comes together in just 30 minutes. This soup is full of protein, veggies and most of all, flavour!
Equipment
- 1 large pot or dutch oven
Ingredients
- 4 chicken thighs boneless and skinless
- 1 medium onion diced
- 3 large carrots diced
- 2 celery stalks chopped
- 1 parmesan rind or 1/2 cup shredded parmesan
- 1 tbsp olive oil
- 5 cups chicken stock
- 3 cloves garlic finely chopped
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh oregano
- 1/2 cup heavy cream
- 1 package gnocchi
- salt and pepper to taste
Instructions
- In a large heavy bottomed pot, heat the olive oil over medium heat. Add in the onion, carrots and celery and cook for 3-4 minutes. Add in the garlic and the herbs and cook until just fragrant.
- Add the chicken, chicken stock and the parmesan rind to the pot. Bring to a low boil, cover and cook for 15-20 minutes, our until the chicken is cooked all the way.
- Using tongs, pull the chicken out of the pot and shred using two forks. Add the chicken back Into the pot and bring the soup back to a low boil. Add the gnocchi in and cook. Once the gnocchi is floating, take out the parmesan rind and pour in the heavy cream.
- Stir the soup to combine and then add salt and pepper to taste. Serve this soup with some freshly grated parmesan and fresh pepper. Crusty bread for dipping is delicious too!
Notes
To make this soup gluten free, use gluten free gnocchi.
If you don't have a parmesan rind, add in 1/2 cup freshly grated parmesan at the end.
Salt and pepper to taste at the end. Some chicken stocks are very salty, so it's best to add in your own salt to avoid over salting the soup.
Nutrition
Serving: 1.5cupsCalories: 447kcal
Tried this recipe?Let us know how it was!