Chicken and Gnocchi Soup

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 kid size servings
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6 cups chicken broth, homemade or low-sodium canned

4 cloves garlic, minced

3 tablespoons unsalted butter

1 teaspoon sugar

2 carrots, thinly sliced

1 rib celery, thinly sliced

2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen

2 cups frozen peas (8 ounces)

2 cups shredded cooked chicken, (about 1 large chicken breast)

Freshly ground black pepper

Hunk of good Parmesan


  1. Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt —take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
  2. Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
  3. Copyright 2005 Television Food Network, G.P. All rights reserved.

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