This lovely soup is a good way to re-purpose leftovers. It is modified from a recipe found on Food52.com.
1 tablespoon olive oil
1 medium onion, diced
3 celery stalks, diced
2 carrots, finely diced
1 small head broccoli including stem (approximately 2 cups broccoli florets, cut small)
8 ounces button or cremini mushrooms, sliced
4 garlic cloves, minced
4 thyme sprigs
1/2 pound cooked chicken, cubed
4 cups low-sodium chicken broth
16 ounce package frozen gnocchi
1/4 – 1/2 cup heavy cream to taste
Salt and pepper to taste
To prepare broccoli, remove florets from stem and cut into small pieces. If needed, peel and discard tough outer part of broccoli stem then dice.
Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, broccoli stems, mushrooms, garlic, and thyme. Cook until the onion is softened. Season with salt and pepper.
Add the chicken broth and bring to a boil.
Add broccoli florets and gnocchi and cook until the dumplings float to the top (about 5-6 minutes).
Add the chicken cubes and let warm through (about 2-3 minutes).
Stir in the heavy cream and heat until hot but not boiling. Season with salt and pepper, remove the thyme stems, and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 499.16
- Sugar: 5.03 g.
- Sodium: 260.57 mg.
- Fat: 16.62 g.
- Saturated Fat: 5.12 g.
- Carbohydrates: 60.67 g.
- Fiber: 5.47 g.
- Protein: 28.65 g.
- Cholesterol: 94.97 g.
Keywords: chicken, gnocchi, cream