Step 1

Heat olive oil in a large soup pot over medium-high heat. Add chicken (seasoned with smoked paprika, Italian seasoning, salt, and pepper).

Step 2

Cook on both sides until browned, about 4 minutes per side. Remove the chicken from the soup pot to a plate. Chicken doesn't have to be cooked through; it will continue cooking in the broth.

Step 3

Add chopped onions and carrots to the pot, together with more Italian seasoning. Sprinkle with more salt. Cook the vegetables for about 6 minutes on medium heat, stirring occasionally.

Step 4

Add sliced zucchini and minced garlic to the pot with veggies and cook for 4 more minutes on medium heat.

Step 5

Add chicken broth (or water) to the pot.

Step 6

Slice seared chicken and add it to the pot. Add gnocchi.

Step 7

Bring the soup to a boiling point and then reduce to a simmer. Cook, covered, for about 10 or 12 minutes or longer until the chicken is thoroughly cooked through.

Step 8

Stir in cream and cook for about three more minutes.

Step 9

Make sure to adjust the seasonings by adding more salt and pepper.