Chicken Gnocchi Soup

I love the Food52 website and I frequent the site for ideas and recommendations for new recipes. This soup was recently highlighted in one of its emails and I couldn't wait to try it.

At the same time I was hearing a lot about Trader Joe's Cauliflower Gnocchi. This seemed like the perfect opportunity to try both and with another winter storm looming, nothing sounded better than a hot bowl of soup.

Except for baked goods I rarely follow a recipe verbatim. This recipe was no exception. I simplified some of the preparation and also reduced the overall cooking time.

This soup is hearty and satisfying. The chicken provides protein and the cauliflower gnocchi added a nice texture without the full carbs of regular gnocchi.

Chicken Gnocchi Soup

Modified slightly from Food52

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
½ pound cooked chicken, cubed
4 cups low-sodium chicken broth
12-16 ounce package frozen gnocchi
¼ - ½ 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.