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Chicken and Gnocchi Soup



This chicken and gnocchi soup is so comforting and delicious — it will warm you inside and out. It's one of the best soups that I have had in a long time. Enjoy!


    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 3 stalks celery, diced
    • 3 cloves garlic, minced
    • 2 carrots, shredded
    • 1 pound cooked, cubed chicken breast
    • 4 cups chicken broth
    • 1 (16 ounce) package mini potato gnocchi
    • 1 (6 ounce) bag baby spinach leaves
    • 1 tablespoon cornstarch (Optional)
    • 2 tablespoons cold water (Optional)
    • 2 cups half-and-half cream
    • salt and ground black pepper to taste


  1. Gather all ingredients.
  2. Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
  3. Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
  4. Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

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