Description
This comforting and hearty soup features tender chicken breast, pillowy potato gnocchi, and a vibrant mirepoix of carrots, celery, and onions. Simmered in a rich, creamy broth seasoned with aromatic herbs, this dish delivers a professional-quality flavor profile that is perfect for busy weeknights. The balance of silky textures and savory notes makes it an ideal meal for families seeking a warm, satisfying, and wholesome dinner experience.
Ingredients
3 tbsp unsalted butter
3 celery stalks, diced
2 carrots, peeled and diced
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt
1/4 tsp black pepper
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups half and half
1 lb boneless skinless chicken breast
16 oz potato gnocchi
Instructions
Melt butter in a large soup pot over medium heat.
Add diced celery, carrots, onion, and garlic, sautéing until softened.
Stir in flour, thyme, oregano, salt, and pepper, cooking for 1-2 minutes to create a roux.
Slowly whisk in chicken broth, ensuring no lumps form.
Add the chicken breast to the pot and simmer until cooked through, about 10-12 minutes.
Remove chicken, shred into bite-sized pieces, and return to the pot.
Pour in the half and half and stir well.
Add the potato gnocchi and cook until they float to the surface, about 3-5 minutes.
Adjust seasoning to taste and serve hot.
Notes
Use a heavy-bottomed pot to prevent scorching. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American-Italian