Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon dried thyme
  • 1 (17.6 ounce) package potato gnocchi
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper. Sear on both sides until lightly browned but not cooked through. Remove chicken and set aside.
  2. Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
  3. Stir in garlic, Italian seasoning, and thyme. Cook for 1 minute more until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Return the chicken to the pot. Simmer until chicken is cooked through and easily shreds, about 15-20 minutes. Add the gnocchi during the last 5 minutes of simmering. Cook until they are tender and float to the surface.
  6. Remove chicken from the pot and shred with two forks. Return shredded chicken to the pot.
  7. Stir in heavy cream and Parmesan cheese. Heat through gently, but do not boil.
  8. Season with salt and pepper to taste. Add a pinch of red pepper flakes, if desired. Garnish with fresh parsley and extra Parmesan cheese. Serve hot.