Description
Light yet hearty, this Spring Chicken Gnocchi Soup is packed with tender chicken, pillowy gnocchi, and fresh spring veggies in a golden herb broth.
Ingredients
- Shredded Cooked Chicken: 2 cups
- Gnocchi: 1 pound
- Carrots: 2 large, sliced
- Celery: 2 ribs, diced
- Potatoes: 2 medium, diced
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Chicken Broth: 6 cups
- Fresh Dill: 2 tablespoons, chopped
- Olive Oil: 2 tablespoons
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onions, carrots, celery, and potatoes. Sauté for 5–7 minutes.
- Stir in garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes until potatoes are tender.
- Add shredded chicken and gnocchi. Cook for 3–4 minutes, until gnocchi are soft and floating.
- Season with salt and pepper. Stir in chopped fresh dill.
- Optional: Add lemon juice or a drizzle of olive oil before serving.
- Ladle into bowls, garnish with dill, and serve warm.
Notes
- Don’t overcook gnocchi to avoid a gummy texture.
- Add a parmesan rind while simmering for extra depth.
- Use fresh dill for the best herbal brightness.
- Soup thickened overnight? Add broth to loosen while reheating.