Chicken Gnocchi Soup

Perfect for winter, this delicious Chicken Gnocchi Soup will warm you up from the inside out. Enjoy!

Chicken Gnocchi Soup

Photo by Barb D.

  • Prep Time


  • Total Time


  • Servings



  • 1

    medium onion, chopped

  • 2

    large carrots, peeled and grated

  • 4

    stalks celery, chopped

  • 6

    cloves garlic, peeled and chopped

  • 2-3

    tablespoons olive oil

  • 1

    rotisserie chicken + 1 cup reserved broth from the bottom of the chicken container

  • 7

    cup water

  • 8

    chicken bullion cubes

  • 1

    package (16 ounce) Potato Gnocchi

  • 4

    cups half and half

  • cups spinach, chopped

  • 1

    teaspoon thyme

  • teaspoon nutmeg

  • 1

    tablespoon sugar

  • ¼

    cup cold water

  • 5

    tablespoons cornstarch

  • Salt and pepper

  • 2

    tablespoon butter


Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. When the oil is hot, toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent. Take the lovely rotisserie chicken out of the package and set it on a plate. Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. Add the chopped chicken and bring the soup to a boil. Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast. Chop yourself about 1 1/2 cups of spinach and toss it into the pot. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. In a small bowl combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. Taste it and season it to your liking with salt and pepper.


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