Mmm mmm mmm good. This classic comfort food has a little Italian twist with the appearance of gnocchi for the dumplings! This is a cold-weather treat that sticks to your ribs and feels like a hug in a bowl. You CAN make it vegan by swapping more mushrooms for the chicken or try and extra-firm tofu and use cashew cream. Best of all, it's EASY.
- 2 Tbsp extra virgin olive oil
- 2 large carrots, peeled and diced
- 1 medium leek, trimmed, white and light green portion halved and thinly sliced
- 3 medium celery stalks, diced
- 1/4-1/2 lb sliced shitake or porcini mushrooms
- 3 garlic cloves, pressed
- 1 Tbsp finely chopped rosemary
- 1 tsp dried thyme
- 1 tsp chicken or vegetable Better Than Bouillon dissolved in 1 cup very hot water
- 4 Tbsp all-purpose flour
- 5 cups chicken or vegetable stock
- 1 cup half-and-half or heavy cream, can use cashew cream
- 1 16-oz package fresh or packaged gnocchi
- 1 small rotisserie chicken, breast, thighs and leg meat removed (3 cups shredded) Swap more mushrooms for this chicken if making vegan version!
- Fresh chopped Italian parsley for garnish
- In a large pot, heat oil on medium. Add the carrots, leek, celery, garlic, rosemary and thyme. Season with salt and pepper and cook while stirring occasionally until vegetables get slightly soft, about 5 minutes.
- Add the mushrooms and cook another 2 minutes.
- Sprinkle vegetables with the flour and stir to combine for about 2 minutes to cook the flour a bit. Gradually add the bouillon and water mixture, the mushrooms, if using, then add the stock. Bring to a boil.
- Reduce heat to medium, add half-and-half or cream, stir and cook for 3 mins.
- Then add the gnocchi and cook for another 5 minutes. With 2 minutes left to go, add the chopped up chicken. Check temp of chicken and doneness of gnocchi. Either cook another minute or two or season with salt and pepper and remove from heat.
- Serve in wide soup bowls and top with chopped parsley and more fresh cracked black pepper if desired!