Chicken and Gnocchi Soup

Sarah Carlson


This is an easy to prepare recipe, but it is going to taste like you spent hours at the stove making your family a delightful chicken and potato gnocchi soup. You can find the gnocchi in a couple of different places in your supermarket, my local stores sells shelf stable potato gnocchi where dry pasta is sold. In higher end grocery stores I have seen this sold in the fresh sections where you would pick up a prepared meal at. Either type of gnocchi will work well.

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30 Min


1 Hr


1 c
chicken breasts, cooked and diced (you can use rotisserie chiken)
4 Tbsp
4 Tbsp
1 qt
half and half
14 oz can chicken broth
1/2 c
celery, finley diced
2 clove
garlic, minced
1 c
carrots, finely shredded
1 c
onion, finely diced
1 c
fresh spinach, coarsly chopped
1 Tbsp
extra virgin olive oil
1/2 tsp
1/2 tsp
freshly grated parmesan cheese, optional
1 lb

Directions Step-By-Step

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings, simmer until soup is heated through.
Comments about this recipe:  You can add more chicken if you like.  While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup.  If you want to make the soup lower calorie you can use milk instead of half and half.  Half and Half, does taste better, and it also reheats better than milk does.

About this Recipe

Regional Style: Italian