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
- 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
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.