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"This chicken gnocchi soup is an incredible weeknight dinner option. It’s rich, versatile, and easy to prepare. It’s loaded with delicious vegetables, like carrots, bell peppers, and parsnips."
"Substitutions:
Replace the onions with leeks, the peppers with eggplant, and the carrots and parsnips with any other root vegetable you might have.
If you want to use fresh chicken instead of a rotisserie chicken, you can boil boneless skinless thighs or breasts in the broth and then shred them before adding back to the soup. But, if you want to save time, rotisserie is the way to go."
Servings: 6 / Calories: 488
1 rotisserie chicken
2 tablespoons butter
1 large yellow onion peeled and diced
4 cloves garlic peeled and minced
1 red bell pepper trimmed, deseeded, and diced
4 carrots peeled and cut into rounds
2 parsnips peeled and cut into rounds
6-7 cups of low-sodium chicken stock
1 teaspoon dry thyme
1 teaspoon paprika
Crushed red pepper to taste
Salt and pepper to taste
16 ounces gnocchi
½ cup heavy cream
½ cup fresh parsley leaves roughly chopped
1 lemon juiced
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1st Keep
 ajcole13
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