Chicken gnocchi soup

Chicken gnocchi soup

Mar 1 2023


30 mn

Serves 4-5

My boys always need some proteins and carbs at the end of the day. They do a lot of sports and are very active so they come home starving and in need of a nutrient dense meal. As you know Monday night is all about soup here in our house... Sometimes it is not enough for them so I try to come up with more "rich" soups or add some extra sides for them. This one was a winner on all counts they LOVED it. I kept it with just chicken (no cream or gnocchi) for me and it was perfect!


  • 2 chicken breasts (boneless, skinless)
  • 1 pack of dried gnocchi (I find that it works better with dried ones)
  • 1 medium onion
  • 2 celery stalks
  • 2-3 bunches of baby spinach
  • 1 zucchini
  • 1 cup of frozen peas
  • 1/2 cup of half and half
  • 4 cups of stock
  • 4 tbsp of olive oil
  • Salt and pepper to taste


Place your gnocchis on a baking sheet, toss with 2 tbsp of olive oil and roast at 400 for 15-20 minutes, until lightly browned and toasted, it will smell amazing.

Peel and chop the onion and the celery. Sautéed in a medium pot with the remaining 2 tbsp of olive oil for 5-7 minutes. Cut the chicken into chunks and add to the veggies, toss it around so it gets  some color and thus creates flavor. Add a generous pinch of salt and pepper.

Wash and cut the zucchini and add to the pot. Just leave it for a few minutes ( all the steps will create the flavor of your soup so it is important to have them) before adding the stock and frozen peas. Bring to boil and simmer for 5-10 minutes until everything is cooked. 2 minutes before the end add in your spinach until wilted.

The final steps consist of simply adding the cooked gnocchis and the half and half and heat it up gently. Taste and adapt the seasoning before serving.

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