Chicken and Gnocchi Soup

Shelly Stone Douglas


This is a very "rich & thick" soup. You can substitute Turkey for the Chicken to make good use of left-overs. I use "Store-Bought" Gnocchi found on the "gourmet isle" of your local grocery.

★★★★★ 4 votes
6 to 8
40 Min
30 Min


4 c
chicken broth
1 c
chicken breast, cooked & diced
2 c
heavy cream
1/2 c
celery, finely diced
1 clove
garlic clove, minced
1/2 c
carrots, finely shredded
1/2 c
onion, finely diced
1 c
fresh spinach, coarsely chopped
1 Tbsp
extra virgin olive oil
1/2 tsp
1/2 tsp
1 lb
potato gnocchi
1 Tbsp
cornstarch - optional
freshly grated parmesan cheese - optional


1Saute' the Onion, Celery, Garlic, Spinach and Carrots in the Olive Oil until the Onion is translucent.
2Add the Chicken, Chicken Broth and Spices. Bring to a rolling boil.
3Slowly add the Gnocchi to the boiling broth.
4Reduce heat and let simmer for about 10 minutes.
*Note* If you prefer a thicker soup, add 1 Tbs. Corn Starch to the Cream before added to Broth.
5Add the Cream. Slowly return to a boil and immediately remove from heat.
6Serve in heated shallow bowls adding Freshly grated Parmesan Cheese on top if desired.

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