Chicken + Gnocchi Soup

A good hot bowl of soup is one of my all-time favorite things. I was looking for a quick throw-together dinner + literally just pulled these random items out of our cabinets to make a soup. It turned out to be a nice creamy soup + could probably be used for a delicious pot-pie filling.


  • 1 lb boneless, skinless chicken breast
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced (not pictured, I decided to add this later on)
  • 1 tsp thyme
  • 1 tsp chives, minced
  • 2 tbsp extra virgin olive oil (not pictured)
  • 32 oz (4 cups) chicken broth
  • 16 oz package pumpkin gnocchi (these are from World Market)
  • 2 cups baby spinach
  • 14.5 oz can diced tomatoes, drained
  • 2 cups frozen green peas
  • 10.75 oz can condensed cream of chicken soup


Bring a large pot of water to a boil + add a pinch of salt. Add your chicken + boil for 15-20 minutes, or until no longer pink in the center.


While your chicken is boiling, prepare your onion, garlic, thyme + chives.


When the chicken is done, cube it into bite-size pieces.


In a large saucepan, heat olive oil over medium heat. Add onion, garlic, thyme + chives. Cook until the onion is translucent, approximately 5 minutes.


Add the chicken + chicken broth; bring to a simmer.


Add gnocchi, spinach, tomatoes + peas. Simmer until the gnocchi floats + the spinach is wilted; approximately 3 minutes.


Finally, add the cream of chicken soup + cook until just heated through; approximately 2-3 more minutes.


That’s it! We served with buttered sourdough bread. Makes approximately 4-6 servings depending on your bowl size.




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