Chicken Gnocchi Soup

September 28th, 2012

Soup season is upon us.  So many of my favorite blogs are featuring delicious concoctions in a pot; everything from Pasta e fagiolo to Indian-spiced lentils and lamb stew.  Everyone has such warming, stick-to-the-ribs recipes.  This chicken gnocchi soup came about because it was what I had in the pantry and fridge.

The night before I made the soup we had a roasted chicken from an organic bird for which I had gladly paid a premium price.  I flavored it with rosemary, tarragon and lemon.  I turned the pan drippings into a light sauce by adding a little more chicken broth thickened with cornstarch and adding more tarragon.  It was delicious with tarragon flavored rice pilaf.  With a half of a chicken leftover and the pan drippings, I knew I wanted to make a soup.  I did not want to waste one iota of that succulent bird.

In my pantry was a package of mini-gnocchi, which you can find on the pasta aisle of your supermarket,  a box of chicken broth, and onions.  The fridge yielded carrots, celery, broccoli  spears and half and half.  I was good to go.

This was a most satisfying soup and it was easy to make.  Some of the components were influenced by the Chicken Gnocchi Soup that is served at Olive Garden.  But basically it was influenced by what I had on hand.

“There is nothing like soup.  It is by nature eccentric: not two are ever alike, unless of course you get your soup in a can.”   Laurie Colwin, Home Cooking (1988).


1 tablespoon olive oil
1 onion chopped
3 stalks of celery, chopped
2 carrots, shredded
4 cloves of garlic, minced
2 teaspoons fresh thyme sprigs
1 pound of cooked, cubed chicken (Or 1/2 of a roasted chicken)
4 cups chicken broth
Drippings or gravy from roasted chicken if you have it
1 16 ounce package mini potato gnocchi
2 cups blanched broccoli florets
2 cups half and half
Salt and pepper to taste

Heat olive oil in 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 gnocchi 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 hot but not boiling.  Season with salt and pepper and serve.

Printable recipe

11 responses to “Chicken Gnocchi Soup”

  1. I have been sick all week. Wish I had some of that soup!! Maybe when I feel better I will try it.

  2. Barbara says:

    Double yum, Penny. Love the thyme in there.

  3. So so pretty Penny. I could dive in just for the looks of this soup alone. Thanks for the mention of the Indian spiced soup. You’re right about it being soup season.

    Have a great weekend.

  4. bellini says:

    MMm, this is comfort food in a bowl with little dumplings of gnocchi and roasted chicken. Such flavour.

  5. Barb Bobik says:

    Looks delicious & wish I had a pot simmering on the stove. Am pretty sure Daisy was close at hand. Love that dog, but oh so naughty. I’m going to try the pasta instead of noodles as you know I need recipes that are low in carbs. Love your napkins…..where did you find them?

  6. That soup looks and sounds wonderful Penny. I love doing that…taking left overs and making soup. Thanks for the mention on my pasta e fagioli!!

  7. I love gnocci and what better way to have it than in a soup? I can’t wait to make it. I like that you quoted Laurie Colwin…I have read all of her books!


  8. Big Dude says:

    I wish I could just invent a dish like that – nice job Penny

  9. Eileen says:

    This looks wonderful. I am a soup person ~ I just love it. It’s one of the many things I look forward to when the weather cools.

  10. Anonymous says:

    Looks delicious!


  11. Pondside says:

    I’ll have to come back to this on Monday, after we’ve enjoyed our Sunday chicken. I could just about imagine that I was smelling this soup!

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.