Weeknight Dinners: Chicken Gnocchi Soup

When it comes to this time of year, I love things that are comforting, creamy, and warm. By the time the evening comes, I’m usually ready for a night in and a hearty, healthy soup. This soup is filling and delicious. (We went through a pot in one evening and are planning on making it again this week.) With flavors of cream and root vegetables, it’s an elegant take on a minestrone soup, but far better.

Keep reading for the full recipe after the jump!

Chicken Gnocchi Soup

Total cooking time: 30-40 minutes
4 servings


  • 2 cups of mirepoix (carrot, celery, and onion), diced
  • 2 boneless skinless chicken breast
  • 4 cloves of garlic, thinly sliced
  • 4 slices turkey bacon
  • 1/4 C white wine
  • 4 C chicken stock
  • 4 T flour, divided
  • 1 1/2 C milk (I used 2%)
  • 1 T italian seasoning
  • 1 lb gnocchi
  • salt and pepper, to taste
  • 5 oz fresh spinach
  • 3 T extra-virgin olive oil
  • parsley, for garnish, optional


To prep the soup, thaw your chicken breast (I alway use frozen) in a bowl of cold water in the sink. Meanwhile, clean and dice carrots, onion, and celery.

In a large pot, begin by browning your carrot, onion, and celery in olive oil. Cook until fragrant and translucent, around five minutes. Add garlic and cook until translucent. Remove and place to the side. Add additional olive oil and cook chicken breasts. Begin by browning and then reduce heat to cook through. Once chicken is cooked through remove from pot and place on cutting board to rest. Allow juices to redistribute and then cut the chicken into smaller pieces. Return vegetable mixture and chicken to pot. Add the chicken stock and italian seasoning. In a small tupperware dish make a simple slurry. Using 2 T water and 2 T all-purpose flour, seal container and shake liberally, making sure there are no lumps. Add to soup to thicken. Bring to boil and reduce to a simmer. Add white wine and simmer for an additional 10 minutes.

In a separate pan, cook the turkey bacon. Once cooked, set to the side and crumble. In this same skillet add a olive oil needed and wilt the spinach. Return bacon to the skillet and heat through. Add spinach and bacon to the pot of soup. Place package of gnocchi in pot and bring to a boil for 2-3 minutes. Make another slurry with the milk and an additional 2 T of flour. Add to the soup. Heat through while stirring continually. Season with salt and pepper to taste.

To serve, ladle soup in your favorite bowl. Add fresh chopped parsley and ground black pepper to the top. If you like your soup a bit richer add a pad of Irish butter. Cozy up and enjoy!

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