Chicken Gnocchi Soup

September 19, 2013
0 Ratings
  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

I find that most soup recipes that come out of my kitchen are based on what I have on hand. Soup is a soul satisfying meal, made even better by the fact that it utilizes leftovers and is in most cases economical. This recipe came about because I had made a roast chicken with tarragon the night before. There was half a bird left, along with the pan drippings. The refrigerator yielded carrots, celery and half and half. The pantry held chicken broth, a package of mini potato gnocchi and onions. I was good to go. Within a short time I had this delicious soup on the table. What could be better on a crisp Fall day? —lakelurelady

What You'll Need
  • 1 tablespoon Olive oil
  • 1 Onion, chopped
  • 3 Celery stalks, chopped
  • 2 Carrots, finely chopped
  • 4 Garlic cloves, minced
  • 2 teaspoons thyme sprigs, chopped
  • 1/2 pound Cooked chicken, cubed or 1/2 of a roasted chicken
  • 4 cups Chicken broth
  • Drippings or gravy from roasted chicken if you have it
  • 16 ounces Package mini potato gnocchi
  • 2 cups blanched broccoli florets, cut small
  • 2 cups Half and half
  • Salt and pepper to taste
  1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, garlic and thyme and cook until the onion is softened. Add the chicken cubes and broth and cook over medium heat for 5 to 10 minutes. Add the gnocci and cook until dumplings come to the top (about 5 minutes). Add broccoli and cook over low heat for about 10 minutes. Stir in half and half and heat until not but not boiling. Season with salt and pepper and serve.

See what other Food52ers are saying.

  • Jeannette Murrell Williamson
    Jeannette Murrell Williamson
  • lakelurelady
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.

2 Reviews

Jeannette M. September 23, 2013
This looks very tasty. I'm not a huge potato eater~but I do enjoy a good gnocchi, even though I often feel it's too dry with just sauce. So I am thinking making it into a soup might be a brilliant plan. I am willing to try it. Thanks for sharing this, and best of luck in the contest!
lakelurelady September 26, 2013
Thanks Jeannette. I hope you like it.