Chicken Gnocchi Soup.

The new year brought sore throats and stuffy noses to the TJOC household, and as everyone knows, a steaming hot bowl of soup is the best medicine around.  Luckily, this month’s Crazy Cooking Challenge was to find the ultimate chicken noodle soup, and I already had a recipe all ready and waiting to be made.


This Chicken Gnocchi Soup is courtesy of my friend Sarah of A Taste of Home Cooking.  If you’re not familiar with her blog (you should be, she makes awesome food), you may know her as the mastermind behind the Recipe Swaps that I participate in.  So when Sarah said that this soup was damn good, I trusted her judgment and she didn’t let me down.

I did make some adjustments to the soup in an effort to try to lighten it a bit.  I only used 1 cup of half and half and subbed the other cup with some 0% Greek yogurt.    I also upped the amount of garlic and veggies and reduced the amount of butter used.  Even with all of these changes, it didn’t sacrifice any of the flavor or creaminess.

And while we sickies have since recovered (due much in part to the soup and a day curled up watching movies on the couch, I’m sure), I’m so glad that I still have a big container of soup waiting in the fridge for me for lunch this week (and a couple of servings in the freezer for when we inevitably are under the weather again).

Chicken Gnocchi Soup – slightly adapted from A Taste of Home Cooking

  • 1 Lb. Mini Gnocchi (or Gnocchi, cut in half, or 1 Cup Short Cut Pasta)
  • 2 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 2 Large Shallots, finely diced
  • 4 Ribs Celery, finely diced
  • 4 Carrots, peeled and finely diced or shredded
  • 3 Garlic Cloves, minced
  • 3 Tbsp. Flour
  • 1 Cup Half and Half
  • 1 Cup 2% Greek Yogurt
  • 2 Cups Skim Milk
  • 2 Chicken Breasts, cooked and diced
  • 14 oz. Chicken Broth
  • 2 Cups Fresh Spinach, coarsely chopped
  • 1 tsp. Fresh Thyme, chopped
  • 1 Tbsp. Fresh Parsley, finely chopped
  • Freshly Grated Parmesan Cheese

Drop gnocchi into a pot of boiling water.  Cook until gnocchi begin to float, about 2 minutes.  Drain and set aside.

In a large saucepan or dutch oven, melt the butter over medium heat.  Add the shallots, celery, carrots and garlic and saute until the shallots become translucent and the vegetables begin to soften, about 5-8 minutes.  Add the flour, stir and cook for one minute.  Add the half and half, yogurt and milk.  Bring to a simmer, then add the chicken.

Once the mixture has thickened, add the chicken broth and return to a simmer.  It will thicken again, then stir in the cooked gnocchi, spinach, thyme and parsley and simmer until the soup is heated throughout.

Top with freshly grated parmesan cheese before serving.

Be sure to check out the other Chicken Noodle Soup entries below!

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11 responses to “Chicken Gnocchi Soup.

  1. Sounds like a delicious soup. I adore gnocchi, so this would be a hit here at my house!

  2. That’s some serious looking yum you’ve got going on there! Looks absolutely delicious. Stopping over from the CCC to say hey!
    Tracey (#15)

  3. Great looking soup and I love so many of the ingredients, never would have thought to use yogurt and I love the addition of spinach. I’m saving this one to make.

    Cook Lisa Cook

  4. I’m so glad you liked this. I prefer it with the pasta but either way it’s an amazing soup. :) I like that you lightened it up a bit. I’ll have to take a stab at that next time I make it.

  5. I have still never had Gnocchi – this looke awesome! Thanks for participating in my challenge! :-)

  6. Sounds fab, and I love the gnocchi! I hope you’ll stop by to visit my CCC post for Southwestern Chicken Noodle Soup. Take care!


  7. This looks and sounds delicious! Thanks for a great recipe! I will be making this one.

  8. I LOVE the Chicken Gnocchi soup at Olive Garden. I am for sure going to try this!

  9. Mmm looks delicious!!!

  10. This soup looks great. I can not wait to try it.

  11. I love gnocchi–this looks great!

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