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Chicken Gnocchi Soup

Need to use up the odds and ends in your kitchen? This Chicken Gnocchi Soup is the perfect solution!

Store-bought rotisserie chicken and potato gnocchi cut some time—and your dinner guests won’t know the difference. We opted for a classic chicken soup flavor profile but this recipe is a great base for whatever extras you’d like to use up. This is pure comfort in a bowl.

Recipe:

Chicken Gnocchi Soup

Ingredients

  • 2 tbsp butter
  • 1 small onion, chopped
  • 2 stalks celery, diced 
  • 2 carrots, peeled and sliced 
  • 1 clove garlic, grated 
  • 6 cups chicken broth 
  • 1 bay leaf
  • 1/2 tsp dried basil 
  • 1/2 tsp dried oregano 
  • 1 cube of chicken bouillon 
  • 1 store-bought rotisserie chicken, cut into bite-sized pieces 
  • 1 package store-bought potato gnocchi 
  • Salt and Pepper, to taste 
  • 1 lemon, cut into slices 
  • Italian parsley, chopped (for serving) 
  • Dill, chopped (for serving) 
  • Grated Parmesan (for serving) 

Instructions

  • Heat butter and 1 tbsp olive oil in a large Dutch oven over low heat.
  • Add in onion and season with salt and pepper. Sauté until softened, 4-6 minutes. Add the celery and carrots, grate in the garlic, and sauté for a minute more.
  • Add the chicken broth, bay leaf, dried basil, and dried oregano and bring to a boil. Drop in the chicken bouillon and stir until dissolved. Reduce the heat to simmer and add in the rotisserie chicken. Let simmer for 10 – 15 minutes on very low heat, stirring occasionally. Taste and add salt as needed.
  • Once you’re ready to eat, increase the heat to medium, and drop in the gnocchi. Once the gnocchi floats to the top, it’s ready. Serve the soup topped with fresh parsley, dill, grated parmesan and lemon slices.  

Ingredients

  • 2 tbsp butter
  • 1 small onion, chopped
  • 2 stalks celery, diced 
  • 2 carrots, peeled and sliced 
  • 1 clove garlic, grated 
  • 6 cups chicken broth 
  • 1 bay leaf
  • 1/2 tsp dried basil 
  • 1/2 tsp dried oregano 
  • 1 cube of chicken bouillon 
  • 1 store-bought rotisserie chicken, cut into bite-sized pieces 
  • 1 package store-bought potato gnocchi 
  • Salt and Pepper, to taste 
  • 1 lemon, cut into slices 
  • Italian parsley, chopped (for serving) 
  • Dill, chopped (for serving) 
  • Grated Parmesan (for serving) 

Instructions

  • Heat butter and 1 tbsp olive oil in a large Dutch oven over low heat.
  • Add in onion and season with salt and pepper. Sauté until softened, 4-6 minutes. Add the celery and carrots, grate in the garlic, and sauté for a minute more.
  • Add the chicken broth, bay leaf, dried basil, and dried oregano and bring to a boil. Drop in the chicken bouillon and stir until dissolved. Reduce the heat to simmer and add in the rotisserie chicken. Let simmer for 10 – 15 minutes on very low heat, stirring occasionally. Taste and add salt as needed.
  • Once you’re ready to eat, increase the heat to medium, and drop in the gnocchi. Once the gnocchi floats to the top, it’s ready. Serve the soup topped with fresh parsley, dill, grated parmesan and lemon slices.  
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