Chicken Gnocchi Soup

My husband fell in love with gnocchi while he was serving a mission for our church in Argentina. He’s been asking me to make them for a while now, so I thought I’d give it a try!

Serves: 8


  • 4 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 (14-ounce) cans chicken broth
  • Salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup cooked chicken breast, cubed or shredded
  • 1 (16-oz) package ready-to-use gnocchi (or make your own here!)


  1. Melt the butter into the oil in a large saucepan over medium heat.
  2. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent.
  3. Whisk in the flour and cook for about 1 minute. Whisk in the milk. Simmer until thickened.
  4. Whisk in the chicken broth. Simmer until thickened again.
  5. Stir in 1/2 teaspoon salt, the thyme, parsley, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through.
  6. Before serving, season with additional salt, if necessary.

Slightly Adapted from this recipe here

One thought on “Chicken Gnocchi Soup

  1. Pingback: November Meal Plan | The Monthly Lineup

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