Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 1 pound (450g) cooked chicken breast, shredded
  • 1 (17.6 ounce/500g) package potato gnocchi
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60ml) dry sherry, cooking wine
  • 1/4 cup (5g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, rosemary, and sage and cook for another minute until fragrant.
  2. Pour in chicken broth and bring to a simmer. Add the shredded chicken.
  3. Gently stir in the gnocchi and cook according to package directions, usually until they float to the surface (about 2-3 minutes).
  4. Reduce heat to low. Stir in heavy cream and sherry. Season with salt and pepper to taste. Do not boil after adding cream!
  5. Ladle soup into bowls and garnish with fresh parsley. Serve hot.