Chicken Gnocchi Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Italian
Serves: 6
  • 2 tbsp. Olive Oil
  • 1 small onion
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 tbsp. minced garlic in Olive Oil
  • ½ tsp. pepper
  • ½ tsp. sea salt
  • ⅓ cup flour
  • 4 cups low sodium chicken broth
  • 1½ cup half and half
  • 2 boneless, skinless chicken breast, cubed
  • 16 oz. potato package gnocchi
  • 4 cups fresh spinach, stems removed and chiffonade into ribbons
  1. In a large stock pot, heat oil over medium heat.
  2. Add onion, carrots, celery and minced garlic. Cook until veggies are tender (about 8-10 minutes).
  3. Add salt and pepper.
  4. Sprinkle flour over the veggies and cook for 4 - 5 minutes to cook the flour taste out, stirring constantly.
  5. Slowly add in the chicken broth 1 cup at a time and stirring constantly.
  6. Add half and half while stirring constantly. Simmer for 20 minutes, stirring frequently.
  7. in a large saucepan, cook gnocchi in batches in 4 cups of salted water for approximately 3 -4 minutes or until the gnocchi float to the top.
  8. Add the chicken, gnocchi and spinach to soup and stir.
  9. Allow to cook for an additional 15 minutes.
  10. Serve topped with parmesan cheese and your favorite crusty bread.
Recipe by Majorly Delicious at