Chicken Gnocchi Soup

Adapted from

Chicken Gnocchi Soup


  • 2 tablespoons oil, separated
  • 2 boneless, skinless chicken breasts
  • ½ medium onion, finely chopped
  • 1 cup celery (about 2 stalks), finely chopped
  • 1 cup carrots (about 2 large), finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley (I use 2 tablespoons fresh parsley sprinkled in at the end)
  • 1/2 teaspoon dried thyme (I use 1/4 tsp)
  • 3/4 teaspoon salt (1 use 1 tsp kosher salt)
  • ¼ teaspoon freshly cracked black pepper
  • 4 cups chicken broth
  • 3/4 cup heavy cream (I use 1/4 cup)
  • 1 tablespoon corn starch
  • 3 cups (500g) packaged gnocchi (I like Trader Joe's Gnocchi found in pasta aisle)
  • 1 ½ cups fresh spinach, roughly chopped ( I use 3 cups baby spinach)
  • ¼ cup grated Parmesan cheese



In a small bowl, mix cornstarch with a little water to form a slurry. Set aside.


In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat.


Add chicken and cook until lightly browned on both sides. Remove to a plate and chop or shred. Set aside.


Add another tablespoon of oil to the pot and cook onion, celery, carrots, and spices over medium-high heat until very softened, approximately 5 minutes.


Add garlic and cook until fragrant.


Add the chicken broth; bring to a boil.


Optional step: Use an immersion blender to slightly puree broth.


Add the Gnocchi and cornstarch slurry and bring to a boil over medium-high heat.


Reduce heat to medium-low and add spinach. Cook until spinach wilts.


Stir in Parmesan and fresh parsley.

Rating: 5 out of 5.

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