Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook until browned and cooked through. Remove chicken and shred or dice. Set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a boil. Add the gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the top.
- Step 4: Stir in the shredded chicken, heavy cream, Parmesan cheese, and dried thyme. Season with salt and pepper to taste.
- Step 5: Heat through, but do not boil. Serve immediately and garnish with extra Parmesan cheese if desired.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat, stirring frequently to prevent scorching and cream separation.
- Serve this comforting soup with a side of warm, crusty bread for dipping.
- To prevent the cream from curdling, avoid boiling the soup after adding the heavy cream and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American