Gnocchi Chicken Soup


5 tablespoon butter, divided (reg. or dairy-free)

1 tablespoon garlic, minced

1 small yellow onion, diced

1–2 medium/large carrots, peeled and sliced

1–2 celery stalks, sliced

1/3 cup all-purpose flour

4–5 cups chicken broth

1 pound boneless, skinless chicken thighs or chicken breasts*

1/2 cup unsweetened/unflavored Nutpods OR heavy cream

1 bay leaf

1 teaspoons kosher salt (more to taste)

1/8 teaspoon ground black pepper

2–3 fresh thyme sprigs

1 cup frozen peas

16oz gnocchi


Sauté Veggies:

Add 2 tablespoons butter to a large

Dutch Oven (I used a 5.5qt) and bring to medium-high heat.

Let butter melt and swirl to coat the pan. Add garlic and onion.

Move around the pan until they soften, approx. 1-2 minutes.

Add carrots and celery and sauté for 2-3 minutes.


Add the remaining 3 tablespoons of butter and let melt.

Add flour and stir to coat the vegetables.

Keeping the heat at medium-high slowly add the chicken broth approx.

1/4 cup at a time and use a whisk to stir and combine.

Continue adding a little chicken broth and whisking until all the chicken broth has been added.


Add the chicken thighs and cover.

Let simmer 10-15 minutes or until chicken is fully cooked.

Remove chicken from the pot and place on a plate.

Shred with two forks and return to the pot along with the Nutpods, bay leaf, salt, pepper, thyme, frozen peas and gnocchi.


Stir and then cover.

Let gently simmer 8-10 minutes or until gnocchi is fully cooked.


Taste soup and add any additional salt or pepper, as needed.

Serve with crusty bread and enjoy!


Serve immediately crusty bread, garlic breadsticks or grilled bread.


Dairy-Free: to make this dairy-free use olive oil and coconut milk.

Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free gnocchi.

Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.

Extra Creamy: if you are wanting an extra Creamy Gnocchi Soup you can use a 1/2 cup less of chicken broth and use a 1/2 cup more of heavy cream (or whole milk).

Add-ins: feel free to add in a handful of fresh spinach.

Gnocchi: I recommend using simply store-bought gnocchi (potato gnocchi) but feel free to use homemade if you prefer.

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