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Roasted Chicken Gnocchi Soup

a comforting blend of veggies, chicken and pillowy soft gnocchi
Course: Main Course, Soup
Cuisine: American
Servings: 6
Author: In the Kitchen with Rachel

Ingredients

  • 2 Tbsp Olive Oil
  • 2 whole carrots, peeled and diced
  • 2 whole parsnips, peeled and diced
  • 2 celery stalks, diced
  • 1 yellow onion, peeled and diced
  • 3-4 cloves garlic, peeled and chopped
  • 8 cups chicken broth
  • 1 Tbsp bouillon, veggie or chicken
  • 1 tsp cajun seasoning
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 1-2 cups roasted chicken, diced
  • 2 ears corn on the cob, husked and kernels cut off the ears
  • 1/4 cup sun dried tomatoes, chopped
  • 1 pkg potato gnocchi (14-16 oz)
  • 1/2 cup whole milk or creamy milk alternative such as cashew, coconut or oat

Instructions

  • In a large pot, heat olive oil on medium and then add carrots, parsnips, celery and onion and cook until onion is softened but not browned.
  • Add in garlic and continue to cook for 1-2 minutes.
  • Pour in chicken broth, bouillon, bay leaf, cajun seasoning and red pepper flakes. Bring to a low boil, put the lid on and let everything cook together for about 15-20 minutes.
  • Add in roasted chicken, fresh corn kernels and sun dried tomatoes. Cook for 5-10 more minutes.
  • Add in gnocchi and whole milk or milk alternative. Continue Cooking for another 5-10 minutes until gnocchi is soft and pillowy.
  • Remove from heat and adjust seasonings to taste.