Chicken Gnocchi Soup
Ingredients
- 1 Tbsp olive oil
- 1 medium carrot diced
- 1 large celery stalk diced
- ½ onion, diced
- 1 boneless skinless chicken breast chopped into small bite-sizes pieces
- salt and black pepper to taste
- 1 garlic clove minced
- 2 Tbsp sun-dried tomatoes chopped
- 1 Tbsp cornstarch
- 1 Tbsp tomato paste
- ½ tsp paprika
- ½ Italian seasonings
- 2 cups low-sodium chicken stock
- ½ pound potato gnocchi
- ¼ up half & half
- ¼ cup parmesan cheese grated
Instructions
- Add olive oil to a large pot over medium heat. Add the carrots, celery, and onion, and cook for 6-8 minutes, until mostly softened.
- Sprinkle the chicken with salt and pepper. Add the chicken to the pot with the vegetables. Cook, stirring occasionally, until the chicken starts to brown.
- Stir in the garlic and sun-dried tomatoes for 30 seconds. Sprinkle with cornstarch and stir to combine. Add in the tomato paste, paprika, and Italian seasoning and stir to coat.
- Stir in the chicken stock and bring to a simmer. Cover the pot and cook for 10 minutes. Add the gnocchi and cook for 5-8 minutes until the gnocchi is tender.
- Stir in the half & half and grated parmesan cheese. Heat through and serve.