In the fall (and winter) I live off of soup and soup alone.
Well not really, but you get the point. I love me some soup.
Add some gnocchi to a pot of creamy soup and you’ve got the most wonderful combination. This recipe is super easy and requires simple ingredients – onions, celery, carrots, broth. And gnocchi. If gnocchi isn’t a staple in your pantry what are you even doing? Don’t worry – this recipe will convince you that gnocchi belongs in your pantry.
I cooked my chicken breast in my cast iron skillet because I am obsessed and always use at least 274 dishes when I make ONE thing.
BUT if you want less dishes to wash, and I know you do, you can cook the chicken in the bottom of your dutch oven/soup pot – just remove it and set aside until you’re ready to add it back.
I recommend eating this soup with a hunk of crunchy bread (sourdough is GREAT – lightly toasted), some parmesan sprinkled on top, curled up in a blanket in front of a fireplace. We don’t have a fireplace but a girl can dream, right?
Oh, did I mention – this recipe makes A LOT of soup. #Soupfordays and not one bit sorry about it.
If you don’t want this much soup all at once, freeze half for later.
“Later” being one of those days where you get home from work and do NOT want to cook. Yes, we all have those days. That’s where recipes like this come in. Just pop this out of the freezer, put the big ‘ol frozen chunk of homemade soup in a pot, reheat, and BAM. Dinner is served.
You can also store any extra into individual-serving size freezer containers. I did this A LOT in college when I was cooking for just one person. I still made full-size recipes and always froze some for later. Your future self will thank you.
Points for easiness, points for deliciousness.
- 3 stalks celery, diced
- 3 large carrots, peeled and grated
- 1/2 yellow onion, minced
- 2 tsp + 1 tsp minced garlic
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3 TBS butter
- 2 TBS olive oil
- 2 lbs chicken breast
- 2 tsp + 1 tsp fresh thyme
- 1 1/2 cup half & half
- 4 1/2 cups chicken broth
- 2 packages of gnocchi
Heat olive oil in the dutch oven or other pan. Season the chicken breast with salt + pepper and 1 tsp of fresh thyme. Saute one tsp of the garlic in the pan for a few minutes, then add chicken. Cook until done. Let rest on a plate until later.
In a dutch oven or large soup pot, add the butter. When melted, add the onion and garlic and saute 4 minutes. Add celery, carrots, salt, pepper, and thyme. Cook 12 minutes, until softened. Cut the chicken into chunks and add to the pot with the broth. Bring to a boil. Add the gnocchi to the pot (uncooked) and boil 3-4 minutes. Turn the heat to low and add the half & half. Simmer 15 minutes.
Yield: 7 servings
Notes: You may need to rinse out the bottom of your dutch oven after cooking the chicken. If you want to make the soup a little creamier + thicker, you can whisk together 4 TBS of corn starch or tapioca starch with a small enough amount of milk to make a thick mixture. Make sure it’s whisked together completely, then add to the soup and stir. Keep the heat on low on the soup while you do this, and let simmer 5 more minutes.