Chicken broth with gnocchi

JanaBy Jana    

November 3, 2014

Chicken broth with gnocchi 0 5 0

This soup is so comforting and'll warm you inside and out

  • Prep: 20 mins
  • Cook: 25 mins
  • 20 mins

    25 mins

    45 mins

  • Yields: 4 Servings


1Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes.


3Stir in cubed chicken and chicken broth; bring to a simmer.


5Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes.


7Stir in spinach; cook until wilted, about 3 additional minutes.


9Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.


1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

salt and ground black pepper to taste


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