Cream of Chicken and Leek Soup With Gnocchi

Made This Recipe? Add Your Photo

Total Time
20mins
Prep
7 mins
Cook
13 mins

My version of this unique combination.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
  2. Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
  3. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
  4. Stir in the parsley, sherry (if using), and parika; serve.