Chicken Gnocchi Soup Recipe

Chicken Gnocchi Soup Recipe

How To Make Chicken Gnocchi Soup

If you’re after a hearty and comforting meal, then you should definitely try this chicken gnocchi soup. It also comes loaded with a variety of veggies.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 3chicken breasts,cooked and chunked
  • 2large carrots,peeled and grated
  • 1cupbroccoli chunks
  • 6tspgarlic,minced
  • 2tbspolive oil
  • 7cupswater
  • 8cubeschicken bullion
  • 16ozpotato gnocchi,(1 package)
  • 4cuphalf and half
  • 1cupspinach,chopped
  • 1tbspthyme
  • tbspnutmeg
  • 1tbspsugar
  • ¼cupcold water
  • 5tbspcornstarch
  • 2tbspbutter
  • salt and pepper


  1. Warm olive oil in a large pot, over medium heat.

  2. When the oil is hot, toss carrots, broccoli and garlic, stirring for about 5 to 8 minutes.

  3. When your veggies are done cooking, pour the 7 cups of hot water into the pot and add 8 chicken bullion cubes. Stir thoroughly.

  4. Add the chopped chicken and bring to a boil.

  5. Pour Gnocchi into the soup and let it come to a boil again, allowing the gnocchi to cook for about 3 to 4 minutes. The gnocchi will be cooked through when they float to the top.

  6. Chop and toss 1 cup of spinach into the pot.

  7. Pour in Half and Half, dried thyme, teaspoon nutmeg, sugar and butter. Stir and let it come to a boil.

  8. In a small bowl combine cold water and cornstarch. Mix well and pour into the soup.

  9. Stir and let it come to a boil. Soup will thicken as it reaches a boil.

  10. Season with salt and pepper.


  • Calories: 2028.44kcal
  • Fat: 138.46g
  • Saturated Fat: 43.10g
  • Trans Fat: 0.90g
  • Monounsaturated Fat: 56.43g
  • Polyunsaturated Fat: 27.41g
  • Carbohydrates: 23.52g
  • Fiber: 2.38g
  • Sugar: 5.50g
  • Protein: 162.85g
  • Cholesterol: 670.09mg
  • Sodium: 2654.11mg
  • Calcium: 217.94mg
  • Potassium: 1967.30mg
  • Iron: 8.83mg
  • Vitamin A: 551.70µg
  • Vitamin C: 27.73mg
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