Chicken Gnocchi Soup

Adapted from

Chicken Gnocchi Soup


  • 2 tablespoons oil (I like a combo of butter and oil)
  • 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
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 3/4 cup heavy cream (I use 1/3 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 large dutch oven or soup pot, add oil and cook onion, celery, carrots, and spices over medium-high heat until very softened, approximately 5-7 minutes.


Add parsley (unless using fresh), garlic, thyme, salt and pepper and stir.


Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken reaches an internal temperature of 165-F, about 12 minutes.


Remove chicken and shred with forks or see below how to easily shred with a stand mixer).


Whisk together cream and corn starch and stir into the soup along with the gnocchi and the Parmesan.


Let simmer for 3-5 minutes, until gnocchi is tender and soup is slightly thickened.


Stir in shredded chicken, spinach, and fresh parsley.

Rating: 5 out of 5.

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