2.5 -3 cupscooked rotisserie chickenchopped into 1-inch pieces
1 cup fresh or frozen corn kernels
2cupshalf & half cream
1/4 cupparsleychopped
Instructions
Heat olive oil in a large pot over medium heat. Add carrots, celery, onions and garlic and saute for 2-3 minutes until onions are translucent and carrots are tender crisp.
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.