Chicken Gnocchi Soup

This is a very simple soup made with perfectly cooked little Italian potato dumplings and a very flavorful, hearty broth full of tender chicken. 

– 1 tablespoon olive oil – ¾ pound chicken thigh – ½ teaspoon salt  – ¼ teaspoon pepper – 1 medium onion – 2 stalks celery  – 1 medium carrot – ¼ teaspoon dried thyme – ¼ teaspoon dried rosemary – 5 cups chicken broth – 2 tablespoons all-purpose flour – 8 ounces gnocchi – 1 cup peas  – 1 tablespoon fresh parsley



In a large Dutch oven, heat olive oil on medium-high. Salt and pepper the chicken thighs before adding them to the pot. 

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Cook chicken for 5–7 minutes until slightly browned. Add chopped onion, celery, carrots, thyme, and rosemary to the pot.

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Add the chicken broth, scrape the bottom to loosen the browned bits, bring to a boil, reduce heat to a simmer, and cook for 8 minutes.

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Mix two tablespoons of flour with two ladles of soup from the pot in a small bowl. Return this mixture to the pot and stir. Cook for two more minutes to thicken the soup.

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Chicken gnocchi soup process shots. Add the gnocchi and cook for 3 more minutes until it floats. Continue cooking for 5 minutes with peas. 

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Season paste with salt and pepper. Chicken gnocchi soup process shots. Add fresh parsley and serve.

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Instant Pot Lasagna 

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