Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 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
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (475 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (55g) grated Parmesan cheese, plus more for serving
  • 1 (16-ounce/450g) package potato gnocchi
  • 1/4 cup (a small handful) fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Stir in garlic, thyme, and rosemary and cook for 1 minute more.
  2. Add chicken broth, chicken breasts, and bay leaf to the pot. Bring to a simmer, then reduce heat and cover. Simmer until chicken is cooked through (internal temperature reaches 165°F/74°C), about 15-20 minutes.
  3. Remove chicken breasts from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
  4. In the same pot (remove the bay leaf!), melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes to create a roux.
  5. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Stir in heavy cream and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  6. Add gnocchi and shredded chicken to the soup. Cook until gnocchi are tender and float to the surface, about 3-5 minutes.
  7. Ladle soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired.