Chicken Gnocchi Soup

By Sweet July

Need to use up the odds and ends in your kitchen? This soup is the perfect solution.

Serves: 4

Time: 40 minutes

A cozy one-pot meal that will be your new weeknight staple.

While you're welcome to make the chicken and gnocchi yourself, store-bought rotisserie chicken and potato gnocchi cut a lot of time—and pack the same flavor. This is pure comfort in a bowl, and a great way to use up any odds and ends in your vegetable drawer.

Ingredients

2 tbsp butter
1 small onion, chopped
2 stalks celery, diced
2 carrots, peeled and sliced
1 clove garlic, grated
6 cups chicken broth
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried oregano
1 cube of chicken bouillon
1 store-bought rotisserie chicken, cut into bite-sized pieces
1 package store-bought potato gnocchi
Salt and Pepper, to taste
1 lemon, cut into slices (for serving)
Italian parsley, chopped (for serving)
Dill, chopped (for serving)
Grated Parmesan (for serving)

Instructions

step 1

Heat butter and 1 tablespoon olive oil in a large Dutch oven over low heat.

step 2

Add in onion and season with salt and pepper. Sauté until softened, 4-6 minutes. Add the celery and carrots, grate in the garlic, and sauté for a minute more.

step 3

Add the chicken broth, bay leaf, dried basil and dried oregano, and bring to a boil. Drop in the chicken bouillon and stir until dissolved. Reduce the heat to simmer and add in the rotisserie chicken. Let simmer for 10 – 15 minutes on very low heat, stirring occasionally. Taste and add salt as needed.

step 4

Once you’re ready to eat, increase the heat to medium, and drop in the gnocchi. Once the gnocchi floats to the top, it’s ready. Serve the soup topped with fresh parsley, dill, grated parmesan and lemon slices.

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Chicken Gnocchi Soup

A cozy one-pot meal that will be your new weeknight staple.

Ingredients