Chicken Gnocchi Soup

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This chicken gnocchi soup has tender potato dumplings, fresh spinach and juicy chicken in a deliciously creamy, yet lightened up broth. It's truly comfort food at its finest, and you're going to love it!


  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 1-pound boneless skinless chicken breasts or thighs, diced
  • 4 cups fresh baby spinach
  • 2 cloves garlic, peeled and minced
  • 1 ½ tablespoons Italian seasoning
  • 2 teaspoons poultry seasoning
  • 2 teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • Pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups unsalted chicken stock
  • 12-ounce can evaporated milk
  • 1-pound package whole wheat gnocchi
  • 1-2 teaspoons Worcestershire sauce
  • ½ cup shaved Parmesan cheese, divided


  1. Heat the olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften.
  2. Add chicken and saute 3-4 minutes, until browned. Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne.
  3. Stir in the flour and allow to cook 1-2 minutes, stirring constantly. Stir in the chicken stock and evaporated milk and bring to a low boil.
  4. Add the gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender. Remove pot from the heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese.
  5. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan on top.


Substitution Tip: If you can't find whole wheat gnocchi, use regular gnocchi.


Keywords: easy, healthy, simple, comfort food, family friendly, whole wheat