Chicken Gnocchi Soup
What a hearty, comforting dinner in just 30 minutes! From our The Betty Crocker Cookbook, 13th edition, this quick recipe uses dried gnocchi and leftover cooked chicken with your own fresh veggies and herbs and a few other flavorful ingredients. Italian for “dumplings,” gnocchi are adorable little gems traditionally made from potato and flour or farina and eggs and cheese,
Ingredient
- 2 tablespoons olive oil
- 1 small onion, chopped (about 1/2 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 cloves garlic, finely chopped
- 1 carton (32 oz) Progresso™ Classic Chicken Broth
- 2 cups shredded cooked chicken
- 2 cups frozen French-cut green beans (from 16-oz bag)
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 dried bay leaf
- 2 tablespoons chopped fresh Italian parsley
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 package (16 oz) dried gnocchi (not frozen or refrigerated)
- Shredded Parmesan cheese, if desired
Direction
- In 4-quart saucepan, heat oil over medium heat. Add onion, carrots and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Add chicken broth; heat to boiling. Stir in remaining ingredients except gnocchi and Parmesan cheese. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally. Add gnocchi; cook uncovered 3 to 4 minutes or until gnocchi are thoroughly heated. Remove bay leaf. Sprinkle with Parmesan cheese.
