Chicken Gnocchi Soup

Chicken & Gnocchi Soup

I always get excited at the prospect of a copy-cat recipe. Immediately, I conjure up the taste in my mouth and expect it to be And then I tweak it, change it ever so slightly, and consequently am disappointed it’s not like what I expected. That’s what happened with this recipe. This is a personal reminder that sometimes I should just stick with the original, and by original I mean ordering it from the restaurant. But that’s what cooking is all about – trials and tribulations.


  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 garlic cloves, minced
  • 1 tsp. fresh thyme
  • S&P
  • 1/4 cup all-purpose flour
  • 1 32oz. carton of chicken broth
  • 2 cups half and half
  • 3 cups chicken, chopped or shredded
  • 1 pound gnocchi, prepared according to package instructions
  • 2-3 cups baby spinach, roughly chopped


In a large stock pot, melt the butter with the olive oil over medium heat. Add in the celery, onions, garlic, carrots, and thyme and cook until softened, about 5-10 minutes. Season with S&P.

Stir in the flour and cook for a couple of minutes. Slowly whisk in the chicken broth, followed by the half & half. Stir in the chicken. Bring to a simmer and cook for 20 minutes. Add in the prepared gnocchi and spinach. Cook until spinach has wilted. Season with additional S&P, per taste.

Adapted from:

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