Creamy Chicken Gnocchi Soup

This soup is everything!!! It's got a lot of vibes going on - it's giving chicken and dumplings, chicken pot pie AND chicken noodle soup. The gnocchi is the perfect soft and fluffy addition and the creamy factor really takes the whole thing to another level. So perfect for these grey winter months.

TIPS: You CAN cook and shred your own chicken but I highly suggest using rotisserie chicken. It's just way juicer and there's so much more flavor to it. Also, the consistency of the soup may need adjustment depending on what thickener you use! For a thicker soup, you can always whisk in an additional pinch or two of your thickening agent. To thin the soup out, just add more broth.

Recipe makes enough for 4 bowls, or 5-6 small cups of soup.

What you need:

• 3-4 tbsp butter
• 3/4 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves, grated
• 1 tbsp lemon zest
• 1.5 tbsp arrowroot starch (you can use flour or any other thickening agent)
• 32 oz chicken broth (I used half chicken bone broth and half regular chicken broth)
• 1/4 cup heavy cream
• 1 cup shredded chicken
• 2 cups of uncooked gnocchi
• optional: chopped spinach or kale leaves
• Parm and black pepper for garnish

What to do:

1. Chop your veggies, add them + the bay leaf, butter, salt and pepper to the bottom of a large soup pot and cook until fragrant, about 5 minutes on medium heat.
2. Add in the garlic and lemon zest.
3. Add the arrowroot starch and mix until the veggies are coated. (This will help thicken the soup!)
4. Add the chicken broth, splash of cream, chicken, gnocchi and optional greens. Bring to a boil and then let it simmer on low heat for 10 minutes. (See tip in the blog post intro if you need help adjusting the consistency of your soup.)
5. Top with freshly grated parm and black pepper before serving.