Chicken and Gnocchi Soup

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Chicken and Gnocchi Soup

Prep 20 m

Cook 20 m

Ready In 40 m

6 Servings

398 Calories


"This soup is so comforting and'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy!"

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  1. 1 tablespoon olive oil

  2. 1 small onion, diced

  3. 3 stalks celery, diced

  4. 3 cloves garlic, minced

  5. 2 carrots, shredded

  6. 1 pound cooked, cubed chicken breast

  7. 4 cups chicken broth

  8. 1 (16 ounce) package mini potato gnocchi

  9. 1 (6 ounce) bag baby spinach leaves

  10. 1 tablespoon cornstarch (optional)

  11. 2 tablespoons cold water (optional)

  12. 2 cups half-and-half cream

  13. salt and ground black pepper to taste


  1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

  2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

  3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

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