Creamy Chicken Gnocchi Soup

A simpler version of the Half-Baked Harvest recipe.

Ingredients

• 2 tbs - olive oil
• 2 lbs - mushrooms
• 1 onion, chopped
• 6 carrots, minced
• 4 tbs - butter
• 1 tsp - thyme
• 4 garlic cloves, minced
• 1 ½ lbs - Chicken Breast, sliced into bites
• 6 cups - chicken broth
• 2 bay leaves
• 1 tsp - paprika
• 1/2 tsp - red pepper flakes
• 1 package - gnocchi
• 1 cup - heavy cream
• 1 lemon, juiced
• ½ cup - Parmesan, grated

Steps

1. Heat oil over medium high heat. Add mushrooms with salt and pepper, until mushrooms smaller and caramelized.
2. Add onions, carrots, butter, and thyme. Fry for about 5 minutes. Add garlic and cook for about 30 seconds.
3. Add chicken, broth, bay leaves, paprika, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce to low heat and cover with the lid.
4. After 10 minutes, add gnocchi and heavy cream. Stir and heat until soup is warmed. Discard bay leaves.
5. Add lemon juice to taste, then serve with Parmesan topped.