This creamy soup is bursting with tender chicken, gnocchi and veggies.
Did you know that January is National Soup Month? I couldn't be more excited, because I LOVE soup! Once the cold weather hits, you can find me making a soup, at least once a week. I could eat different soups for breakfast, lunch and dinner. There is just something comforting about a big bowl of soup.
Anytime I buy gnocchi, I end up making this soup. I first had a similar soup at the Olive Garden. I'm not quite sure of the ingredients in the soup at the Olive Garden, but this is my homemade version. Not as thick, but still creamy and delicious.
Creamy Chicken Gnocchi Soup
4 C chicken stock
3 Tbs olive oil
1 C carrots, chopped
1 large onion, chopped
2 cloves garlic, minced
1 C celery, chopped
1 C cremini mushrooms, cleaned and chopped
salt & pepper to taste
3/4 tsp dried thyme
2 bay leaves
1 pkg potato gnocchi
1 1/2 C heavy cream
1 1/2 C cooked chicken, chopped
In a large pot, heat the olive oil over medium heat. Once oil ripples, add in the onion, carrots, celery and garlic. Cook until onion becomes translucent; about 5 minutes. Add in the mushrooms and season with thyme, salt and pepper. Once mushrooms begin to brown, add the chicken stock and bay leaves. Bring to a boil, then reduce to simmer. Simmer for 15-20 minutes; until carrots are almost tender.
Once carrots are tender, add the gnocchi to the pot. Cook according to package directions. When gnocchi is tender, add the chicken and heavy cream. Simmer until heated through. Adjust salt and pepper if needed and dig in!
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