Chicken Gnocchi Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 8 cups chicken broth
• 1/4 cup heavy cream
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1/4 cup chopped fresh parsley, plus more for garnish
• 2 1/2 cups shredded cooked chicken (we used store-bought rotisserie chicken)
• 16 ounces potato gnocchi (store-bought or homemade)

Instructions

• In a large pot, heat the olive oil and butter over medium heat. Add the onion, carrots and celery, and sauté until tender, 6 to 8 minutes.
• Add the garlic and sauté until fragrant, 1 minute more. Season the vegetables with salt and pepper.
• Add the broth and bring to a simmer over medium-high heat. Reduce the heat to medium-low and stir in the cream and bay leaf. Simmer until the soup has good flavor, 20 to 25 minutes.
• Remove and discard the bay leaf. Stir in the thyme, rosemary, parsley and chicken. Bring the soup to a simmer and then stir in the gnocchi. Cook until the gnocchi are tender, 4 to 5 minutes.
• Divide the soup evenly among six bowls. Serve warm, garnished with more parsley.

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