Step 1

Prepare the following: dice 1 medium yellow onion and 2 medium celery stalks, peel, halve lengthwise and slice 2 medium carrots into half-moons. Coarsely chop 1/4 cup fresh parsley leaves.

Step 2

Heat 2 tablespoons olive oil in a large Dutch oven or large pot over medium-high heat until shimmering. Add the onion, celery, carrots, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Step 3

Stir in 3 cups Pacific Foods® Organic Free-Range Chicken Broth and 1 (10.5-ounce) can Campbell’s® Cream of Chicken Soup until combined. Bring to a boil, then reduce heat to maintain a simmer for 5 minutes.

Step 4

Drain 1 (9.75-ounce) can Swanson® Premium White Chunk Chicken Breast. Break the chicken into bite-size pieces with a fork then add to the soup.

Step 5

Stir in 1 pound gnocchi and the parsley, and cook until the gnocchi is tender, about 3 minutes. Ladle into bowls and top with more parsley and black pepper.