Creamy Chicken & Gnocchi Soup with Carrots & Parmesan

Creamy Chicken & Gnocchi Soup

with Carrots & Parmesan

25 MIN
$17.99 2 Servings
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From the Test Kitchen

It doesn't get more comforting than this rich, hearty bowl of creamy chicken soup mixed with pillowy gnocchi, carrots, parmesan, and more.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Creamy Chicken & Gnocchi Soup with Carrots & Parmesan
Title
  • 10 oz Cooked Pulled Chicken
  • ¾ lb Gnocchi
  • 6 oz Carrots
  • 1 cup Chicken Bone Broth
  • 2 Scallions
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps All-Purpose Flour

Creamy Chicken & Gnocchi Soup

1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large measuring cup or bowl, combine the broth, cream (shaking the packet before opening), and 1/2 cup of water.

2 Make the roux

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the butter and sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the flour. Cook, stirring constantly, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste immediately).

3 Make the soup & serve your dish

Slowly whisk in about 1/4 of the creamy broth until smooth. Working in batches, continue to slowly add the remaining creamy broth, constantly whisking out any clumps, until thoroughly combined and smooth. Heat to boiling on high. Once boiling, add the gnocchi, pulled chicken, and half the parmesan. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi are tender and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the soup garnished with the sliced green tops of the scallions and remaining parmesan. Enjoy!

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