This is a rich, hearty and satisfying soup made with chunks of chicken, potato gnocchi and half & half. Everyone will love it! This soup tastes even better the next day – just thin it slightly with some chicken stock or water before reheating.
I like to use a cooked rotisserie chicken to make things easier. Just remove the skin first then pull the breasts and thigh meat from the bones and dice into approximate 1 inch pieces – this should yield approximately 3 cups. I normally reserve the drumsticks and wings for another meal but you can always add those to the soup too. You can also use cooked boneless chicken breast just make sure to season the chicken beforehand.
If you can find mini gnocchi they work well in this recipe, or you can cut regular size gnocchi in half or leave them whole – whatever you prefer!
- 2 tbsp olive oil
- 2 carrots peeled and diced
- 3 stalks celery diced
- 1 medium onion diced
- 2 cloves garlic minced
- 4 tbsp flour
- 5 cups chicken broth
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 500g pkg potato gnocchi
- 2.5 -3 cups cooked rotisserie chicken chopped into 1-inch pieces
- 1 cup fresh or frozen corn kernels
- 2 cups half & half cream
- 1/4 cup parsley chopped
- Add flour to pot and stir until blended with veggies.
- Add chicken broth, bay leaf, thyme, salt, pepper, gnocchi, diced chicken and corn. Stir and bring to a boil for 2-3 minutes then reduce heat to a simmer and continue cooking for 10 minutes, stirring occasionally.
- Stir in half & half and parsley and cook another 1-2 minutes until heated through. Adjust seasonings if needed, and serve.