Recipe: Chicken Gnocchi Soup

Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Chicken Gnocchi Soup


  • 4       Tbsp       butter or oil
  • 1        cup diced onion
  • 1/2    c             diced celery
  • several minced garlic cloves
  • 1/4    cup         cornstarch
  • 4       cup         almond milk
  • 2        cup         broth
  • fresh thyme
  • 1        cup         shredded carrots
  • 2       cup         fresh spinach
  • 1        c             chicken shreds
  • package           gnocchi (16 oz) (check ingredients!)
  • salt, pepper, spices to taste


  • large stove pot with lid
  • wooden spoon
  • whisk (opt)


  1. In pot heated on stove to medium, add butter/oil, onion, celery and garlic.
  2. Once vegetables are translucent, add in cornstarch and whisk. Cook while mixing well for several minutes.
  3. Slowly add in the milk and broth. Stir until it starts to thicken. If it gets too thick add in more broth or milk.
  4. Add in the herbs, carrots, chicken, gnocchi, and spinach. Spinach wilts down, so put it in last. If it looks to not fit all of it, do in batches. It will all fit.
  5. Simmer for several minutes.
  6. You can season the pot or individual bowls.


  • Making a roux sucks without flour and butter. It is not impossible. Cornstarch is the second best starch to use, although rice flour has also worked. If you use rice flour, spend longer working on the roux. The butter works best, but if butter is not an option, oil is a workable replacement.
  • Almond milk can be replaced by any milk like beverage. For a creamier soup use coconut milk.
  • Gnocchi is a tough one to find. Is it impossible to find gnocchi that’s safe? No. But it can be hard. And you can always create one yourself. (And they really do exist:
  • This is a basic cream soup. If you dislike any of the meats, vegetables, or pasta change it. The key is learning how to make a roux to thicken cream based liquids.

© Hartliebe   2019

[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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