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chicken and gnocchi soup

(4 RATINGS)
115 Pinches 1 Photo
Snoopy2 avatar
Charleston, SC
Updated on Jul 10, 2011

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.

prep time 40 Min
cook time 30 Min
method ---
yield 6 to 8

Ingredients

  • 4 cups chicken broth
  • 1 cup chicken breast, cooked & diced
  • 2 cups heavy cream
  • 1/2 cup celery, finely diced
  • 1 clove garlic clove, minced
  • 1/2 cup carrots, finely shredded
  • 1/2 cup onion, finely diced
  • 1 cup fresh spinach, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1 pound potato gnocchi
  • 1 tablespoon cornstarch - optional
  • - freshly grated parmesan cheese - optional

How To Make chicken and gnocchi soup

  • Step 1
    Saute' the Onion, Celery, Garlic, Spinach and Carrots in the Olive Oil until the Onion is translucent.
  • Step 2
    Add the Chicken, Chicken Broth and Spices. Bring to a rolling boil.
  • Step 3
    Slowly add the Gnocchi to the boiling broth.
  • Step 4
    Reduce 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.
  • Step 5
    Add the Cream. Slowly return to a boil and immediately remove from heat.
  • Step 6
    Serve in heated shallow bowls adding Freshly grated Parmesan Cheese on top if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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