Chicken and Gnocchi Soup

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We often have leftover chicken sitting in the refrigerator.   So, I’m always looking for new ways to use it.  While rummaging around, I also found spinach, a couple carrots, some celery  and — gasp — even gnocchi all of which were begging for a play date.  


2T butter
2T olive oil
1 large onion, minced
2 celery ribs, minced
2 carrots, minced
6 cloves garlic, pressed
2 T flour
4 cups chicken stock
4 cups water
2 t salt
½ t black pepper
½ t poultry seasoning
1 pound gnocchi
8 oz spinach
1 ½ pounds chicken, cooked and shredded
1 cup cream
Grated parmesan, as a garnish


  1. Over medium heat, add butter and olive oil in to a dutch oven. When butter stops foaming, add onion, celery, and carrots. Sautee until onion is translucent and starting to brown.  Add garlic and stir.  Sautee for additional 30 seconds.
  2. Add flour and stir to coat vegetables. Stirring frequently, continue to cook for about 1 minute.
  3. Stir in the chicken stock and simmer until thickened. Add water, salt, pepper, poultry seasoning   Bring to a boil, cover, and simmer for 10 minutes until carrots and celery are tender.
  4. Add gnocchi to pot. Bring to a boil and cook for 3 minutes.
  5. Reduce heat to low.  Add spinach, chicken, and cream. Simmer for 5 more minutes until chicken is heated through.
  6. Serve, topping with grated parmesan.

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