Chicken Gnocchi Soup

This soup has potato dumplings, spinach, chicken, and delicious flavor from herbs and spices. Comfort food at its finest! 



  • ¼ cup + 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1-pound boneless skinless chicken breasts or thighs, diced
  • 8-ounce bag fresh baby spinach
  • 2 cloves garlic, minced
  • 1 ½ tablespoons Italian seasoning
  • 2 teaspoons poultry seasoning
  • 1 ½ 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
  • 12 teaspoons Worcestershire sauce
  • ½ cup shaved Parmesan cheese, divided


  1. Heat ¼ cup 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. 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. Add additional 2 tablespoons of oil and turn heat to medium-high. Stir in flour and allow to cook 1-2 minutes, stirring constantly. Stir in chicken stock and evaporated milk and bring to a low boil. Add gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender. Remove pot from heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan.


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

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