Chicken Gnocchi Soup

Name: Chicken Gnocchi Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced celery; 1 cup diced yellow onion; 1 cup diced carrot; Salt and fresh ground black pepper to taste; 2 cloves of garlic; 2 teaspoons Italian seasoning; 2 teaspoons fresh chopped thyme; 1 teaspoon fresh chopped rosemary; 32 ounces low sodium chicken broth; 2 cups cooked and shredded boneless skinless chicken breasts; 16 ounces potato gnocchi; 1/2 cup frozen peas; 5 ounces baby spinach; 1 tablespoon cornstarch; 1 cup half and half

User Reviews

4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
5 servings
Calories
453 kcal
Course
Soup
Cuisine
Italian

Chicken Gnocchi Soup

Lindsey Herring

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This Chicken Gnocchi Soup is full of fresh vegetables, shredded chicken, herbs, and pillowy soft potato gnocchi. It’s creamy, cozy, and perfect for a cold night!

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Ingredients

Servings

1 tablespoon olive oil
1 cup diced celery
1 cup diced yellow onion
1 cup diced carrot
Salt and fresh ground black pepper to taste
2 cloves of garlic grated or minced
2 teaspoons Italian seasoning
2 teaspoons fresh chopped thyme
1 teaspoon fresh chopped rosemary
32 ounces low sodium chicken broth
2 cups cooked and shredded boneless skinless chicken breasts
16 ounces potato gnocchi
1/2 cup frozen peas
5 ounces baby spinach
1 tablespoon cornstarch
1 cup half and half

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Instructions

Heat the tablespoon of olive oil in a large pot over medium-high heat. When hot, swirl to coat the bottom of the pot. Add in the onion, carrots, and celery and sauté until tender, 4-5 minutes. When the vegetables are tender add in the garlic and sauté another minute before adding in the rosemary, thyme, and Italian seasoning.
In a small bowl whisk together the cornstarch with a couple tablespoons of water or broth. Pour the broth into the pot along with the cornstarch slurry and stir everything together.
Bring the soup to a boil then add in the gnocchi. Reduce the heat to medium-low and let the soup simmer until the gnocchi is tender, about 4-5 minutes. Add the shredded chicken, spinach and peas into the pot and cook for another minute or until the spinach is wilted.
Slowly pour in the half and half stirring the entire time. Cook for another minute and taste for seasoning. Remove from the heat and serve. Don't boil the soup once the half and half has been added or you'll risk having it curdle.

Nutrition Information

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Calories 453kcal (23%) Carbohydrates 56g (19%) Protein 31g (62%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 91mg (30%) Sodium 1057mg (44%) Fiber 6g (24%) Sugar 7g (14%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 453 kcal

% Daily Value*

Calories	453kcal	23%
Carbohydrates	56g	19%
Protein	31g	62%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	7g	41%
Cholesterol	91mg	30%
Sodium	1057mg	44%
Fiber	6g	24%
Sugar	7g	14%