Real Recipes From Real Home Cooks ®

creamy chicken gnocchi soup

Recipe by
Julie Bailey
Durham, NC

Everyone in my family loves the Chicken Gnocchi Soup at a well-known Italian restaurant, which led me to experiment until I created a reasonable facsimile of their wonderful soup. If you're like us and enjoy that restaurant soup, I think you will like this easy recipe. Using store-bought gnocchi and already cooked roasted chicken significantly reduces kitchen time.

yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy chicken gnocchi soup

  • 2 c
    cooked chicken (diced or shredded)
  • 1 lb
    gnocchi pre-made
  • 4 c
    chicken stock
  • 4 Tbsp
    butter (i use unsalted)
  • 1 c
    sweet onion, chopped
  • 1/2 c
    celery, diced
  • 1/2 c
    carrots, chopped
  • 2 tsp
    minced garlic (adjust to personal taste)
  • 1 tsp
    italian herb spices (oregano, marjoram, thyme)
  • salt and pepper to taste
  • 1/2 c
    frozen corn (optional)
  • 2 c
    half and half
  • 1 c
    fresh baby kale, chopped (can substitute for baby spinach if preferred)
  • 3 Tbsp
    wondra quick mixing flour or cornstarch
  • 3 Tbsp
    grated parmesan cheese

How To Make creamy chicken gnocchi soup

  • 1
    Prepare cooked chicken. I shred mine but you can also dice into chunks. Set aside. NOTE: you can also use roasted chicken from your grocery deli, or pre-cooked chicken already diced in bags in the meat department.
  • 2
    Melt butter in a Dutch oven or 6-quart pot. Add prepped onion, celery and carrots and sauté for 4 to 5 minutes until onions are translucent. Add the garlic and spices, including salt and pepper and stir to blend, allowing the garlic to cook into the veggies for about 2 minutes.
  • This mixture of chicken broth, chicken, and seasoning with onion, celery and carrots before adding the other gnocchi ingredients makes a great base for many other chicken recipes, like Chicken & Dumplings, Chicken & Rice, Chicken Noodle Soup, etc.
    Add the broth and chicken. Stir and bring to a low boil for a minute. Reduce heat to simmer. Add the gnocchi (and optional corn, if desired) and allow to cook for 8 to 10 minutes.
  • 4
    ADD 1-1/2 cups of the half and half to the pot. To the remaining 1/2 cup half and half, add the Wondra or cornstarch and stir until it's a smooth slurry. Add the slurry to the pot. Add the spinach and parmesan cheese. Stir for another 2 or 3 minutes and serve hot.