Creamy Chicken Gnocchi Soup

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 pound frozen potato gnocchi
• Salt and black pepper to taste
• Chopped parsley, for garnish (optional)

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 out of 5 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, celery, and garlic and sauté until softened, about 5 minutes.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the chicken broth until smooth.
5. Add the potatoes and bring to a boil.
6. Reduce heat to low, cover, and simmer until the potatoes are tender, about 15 minutes.
7. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
8. Return the mixture to the pot and stir in the heavy cream and Parmesan cheese.
9. Bring the soup to a simmer and add the gnocchi.
10. Cook the gnocchi according to package directions, about 5 minutes.
11. Season with salt and black pepper to taste.
12. Garnish with chopped parsley if desired.

Nutritional Information:

• Per serving (about 1 cup):
  • Calories: 250
  • Fat: 10g (5g saturated)
  • Carbohydrates: 35g (3g fiber)
  • Protein: 15g
  • Sodium: 500mg

Dish Characteristics:

• Creamy and comforting
• Savory and satisfying
• Perfect for a cold winter night
• Easy to make and customize to taste

User Comments:

• "This soup was absolutely delicious! The creamy texture was perfect and the flavors were well-balanced."
• "I added some cooked chicken to the soup for extra protein and it was even better."
• "This soup is a lifesaver on busy weeknights. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Use freshly grated Parmesan cheese for the best flavor.
• If you don't have an immersion blender, transfer the soup to a blender in batches and puree until smooth.
• This soup can be refrigerated for up to 3 days or frozen for up to 2 months.