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

How to Make Chicken and Gnocchi Soup


  1. Saute' the Onion, Celery, Garlic, Spinach and Carrots in the Olive Oil until the Onion is translucent.
  2. Add the Chicken, Chicken Broth and Spices. Bring to a rolling boil.
  3. Slowly add the Gnocchi to the boiling broth.
  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.
  5. Add the Cream. Slowly return to a boil and immediately remove from heat.
  6. Serve in heated shallow bowls adding Freshly grated Parmesan Cheese on top if desired.

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