Creamy Chicken Gnocchi Soup

Source

[Recipe here originally:](https://www.triedandtruerecipe.com/2018/12/29/easy-creamy-chicken-gnocchi-soup/)
This easy creamy chicken gnocchi soup is probably my new favorite chicken soup recipe. It’s really easy to prepare and easy to customize based on the ingredients you have on hand. Replace the onions with leeks, the peppers with eggplant, and the carrots and parsnips with any other root vegetable you might have.
If you want to use fresh chicken instead of a rotisserie chicken, you can boil boneless skinless thighs or breasts in the broth and then shred them before adding back to the soup. If you want to save time, rotisserie is the way to go.
If you don’t have gnocchi, you can use a small pasta, such as orzo or ditalini and simple adjust the cook time as necessary.
#Grade
Serves: 6
Cost: $
Skill Level: Easy
Time to Make: About 60 minutes (30 minutes inactive)
#Ingredients for Easy Creamy Chicken Gnocchi Soup
1 rotisserie chicken
2 tablespoons butter
1 large yellow onion
4 cloves garlic
1 red bell pepper
4 carrots
2 parsnips
6-7 cups of low-sodium chicken stock
1 teaspoon dry thyme
1 teaspoon paprika
Crushed red pepper to taste
Salt and pepper to taste
16 ounces gnocchi
½ cup heavy cream
½ cup fresh parsley leaves
1 lemon
Extra virgin olive oil, optional, for garnish
#Method
**Prepare Ingredients:**
Pick the meat from the rotisserie chicken and discard the skin and carcass. Peel and small dice the onion. Trim the red bell pepper and dice. Peel and mince the garlic. Peel the carrots and parsnips and cut into rounds. Chop the parsley leaves. Juice the lemon.
**Prepare the Soup Base:**
In a soup pot, heat the butter over medium hot until melted and frothy. Add the onion and red bell pepper and cook, stirring often, until softened and well-browned, about 8 minutes. Add the garlic and cook for 1 minute until fragrant. Season with salt and pepper.
Add the shredded chicken and toss to combine. Cook until the chicken begins to brown slightly, about 4 minutes.
Pour in the chicken stock and scrape up any browned bits stuck to the bottom. Add the carrots and parsnips. Season with salt, pepper, thyme, paprika, and crushed red pepper. Bring to a boil and then reduce heat and simmer for 30 minutes or until the carrots and parsnips are fork tender.
**Cook the Gnocchi:**
Turn the soup back to a low boil and add the gnocchi. Cook for 1-3 minutes or until all the gnocchi begin to float and are soft and tender. Turn off the heat.
**Finish the Soup:**
Pour in the heavy cream, lemon juice, and all but a pinch or two of fresh parsley leaves. Cook for 1-2 more minutes to allow the flavors to meld. Do not overcook.
**To Serve the Creamy Chicken Soup:**
Ladle the chicken gnocchi soup into bowls and garnish each bowl with the reserved chopped parsley leaves. Drizzle with extra virgin olive oil, if desired. Enjoy!