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Stovetop Chicken and Gnocchi Soup

  • Author: Laura


  • 4 Tbsp butter
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1 Tbsp minced garlic
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 Tbsp Italian seasoning
  • 1 tsp salt
  • pepper to taste
  • 8 oz to 16 oz mini gnocchi (found in the pasta aisle) *** see note
  • 12 cups shredded or diced cooked chicken  *** see note
  • 1 cup spinach (roughly chopped)


  1. In a stock pot, melt your butter and add in the carrots, celery, onion. Cook for about 5 minutes until the onion gets translucent and the vegetables start to get tender. And in the garlic and cook for 1 minute.
  2. Add in the flour and stir together. Cook for about 1-2 minutes.
  3. Slowly add in the chicken broth, while stirring. Do the same with the milk and heavy cream.
  4. Bring to a boil, then reduce to a simmer. Cook for about 8-10 minutes until thickened.
  5. Add in the Italian seasoning, salt, pepper, gnocchi, and chicken and cook for about 4 to 5 minutes, or until the gnocchi is cooked according to package directions.
  6. Add in the chopped spinach and cook for another 2 minutes, until wilted.


I prefer the smaller amount of chicken and gnocchi, but the larger amount is the original amount the recipe called for and is how much is used in the photo.

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