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Ingredients
Scale
- 3 tablespoons unsalted butter (42.4 grams)
- 3 celery stalks, trimmed and diced
- 2 medium carrots, peeled and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour (40 grams)
- 4 cups chicken broth (907 grams)
- 2 cups half and half (454 grams)
- 1 pound boneless skinless chicken breasts (453.6 grams)
- 16 ounces potato gnocchi (453.6 grams)
Instructions
- Melt butter in a large pot over medium heat.
- Add celery, carrots, onion, garlic, thyme, oregano, salt, and pepper, cooking until veggies are tender.
- Stir in flour to coat the vegetables.
- Gradually add chicken broth, scraping the bottom of the pot, then bring to a boil and add half and half.
- Add chicken breasts, reduce heat and simmer for 10-15 minutes until cooked.
- Shred the chicken and return it to the pot.
- Bring to a boil again, add gnocchi, and cook until they float.
- Taste and adjust seasonings before serving hot.
Notes
Adjust seasonings based on personal preference.
Using homemade chicken broth enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg