1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream
1 pound gnocchi
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Prepare Your Ingredients: Chop all vegetables and shred the chicken if using cooked chicken.
Cook the Chicken: In a large pot, heat olive oil over medium heat, and if using raw chicken, sear until golden brown, about 5-7 minutes. Skip this step for rotisserie chicken.
Add Vegetables: Stir in onions, garlic, carrots, and celery. Cook for about 5 minutes until softened.
Add Broth: Pour in chicken broth and bring to a boil. Simmer if using raw chicken for about 15 minutes until cooked.
Incorporate Cream and Gnocchi: Reduce heat, add heavy cream, and then stir in gnocchi, cooking until they float, typically 3-5 minutes.
Finishing Touches: Add shredded chicken back to the pot, season, and stir in any greens if using.
Serve: Ladle soup into bowls and garnish with parsley before serving.
