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Chicken Gnocchi Soup
5 from 21 votes

Chicken Gnocchi Soup

This Chicken Gnocchi Soup features homemade gnocchi made from potato flakes and flour, cooked until tender and combined with marinated chicken thighs, shredded carrots, and spinach in a creamy milk and flour base. The soup offers a comforting texture with soft gnocchi and tender chicken, enriched by the gentle seasoning of salt, garlic, and optional pepper. It’s a filling dish with fresh vegetables and can be adjusted for creaminess by varying the dairy used.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6
Calories: 203 kcal
Course: Soup
Cuisine: Italian, American

Ingredients

  • 4.5 cups water
  • 1.5 cups carrot shredded
  • 3 cups spinach (5 oz)
  • 1&¾ teaspoons salt (Remember add salt to your taste)
  • Sprinkle black pepper (Optional)
Marinated Chicken:
  • 3 pieces chicken thighs (Boneless and skinless)
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon sesame oil (You can use vegetable oil)
Homemade Gnocchi:
  • 1 cup potato flakes
  • 1 cup all-purpose flour
  • 1 cup water
Milk Flour Mixture:
  • 1.5 cups milk If your want the soup creamier, use 1 cup of milk and ½ of heavy whipping cream instead 1.5 cups of milk, 2% fat
  • ½ cup all-purpose flour

Instructions

    Cup of Yum
  1. Wash, remove excess fat and dice 3 pieces of boneless and skinless chicken thighs.
  2. Put the cut chicken thighs into a bowl, add ¼ teaspoon of salt, ½ teaspoon of garlic powder and 1 teaspoon of sesame oil. (You can use vegetable oil.) Mix it well and let it marinate for at least 15 minutes before cooking.
  3. In the meanwhile, put 1 cup of potato flakes and 1 cup of all purpose flour into a bowl. Then, mix it well.
  4. Next, pour 1 cup of water over the flour mixture in step 3. Slowly mix and knead the dough until it is not too sticky.
  5. Roll the flour dough into a long shape, then take a small piece and roll it into a ball. (You can use a fork to press the gnocchi to make it prettier.)
  6. Pour 3 cups of water into a pot. Turn on medium high fire.
  7. Slowly put the gnocchi into the water. (Don't need to wait until the water is boiling.) Let it cook until the gnocchi is boiling and floating on the top.
  8. After that, drain and rinse the gnocchi with cold water.
  9. Put the marinated chicken into a big pot, turn on medium high fire. Stir fry the chicken a little bit.
  10. Add 1.5 cups of shredded carrots and stir fry them a little bit.
  11. After, pour 4.5 cups of water into the pot.
  12. And, add the drained and cooked gnocchi from step 8 into the pot. Cover the lid and let it cook until it boils.
  13. In a container, put 1.5 cups of milk and ½ cup of all purpose flour. Mix it very well and make sure no lumps. (If you want the soup to be creamier, you can use 1 cup of milk and ½ cup for heavy whipping cream instead of 1.5 cups of milk.)
  14. When the soup is boiling, use a strainer to remove excess fat. (This step is optional.)
  15. The following, stirring the milk flour mixture from step 13. Then, slowly pour it into the soup and keep stirring the soup.
  16. While the soup boils again, put 3 cups of spinach (5 oz) into the soup.
  17. Keep stirring and mixing the soup until it's a little bit thicker. Add 1 ¾ teaspoons of salt. (Always add salt to your taste and black pepper is an optional.)

Notes

  • Marinate chicken thighs for at least 15 minutes to enhance flavor and tenderness.
  • Use a strainer to remove excess chicken fat from the soup for a cleaner broth, if desired.
  • Ensure milk and flour are mixed thoroughly without lumps before adding to the soup for a smooth consistency.
  • Add fresh spinach after the soup reaches a boil to keep it bright and tender.
  • Gnocchi dough should be kneaded until not sticky; rolling into small balls and optionally pressing with a fork improves appearance.
  • Cook gnocchi until they float, then rinse with cold water before adding to the soup to prevent sticking.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 5mg (2%) Sodium 1441mg (60%) Potassium 416mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 6814IU (136%) Vitamin C 14mg (16%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 39g 13%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 5mg 2%
Sodium 1441mg 60%
Potassium 416mg 9%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 6814IU 136%
Vitamin C 14mg 16%
Calcium 111mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.