Dilled Chicken and Gnocchi Soup

Forget noodles: Make this chicken soup with potato gnocchi.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4
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3 tablespoons unsalted butter

2 carrots, thinly sliced

1 rib celery, thinly sliced

4 cloves garlic, finely chopped

6 cups low-sodium chicken broth

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

2 cups frozen peas (8 ounces)

2 cups shredded cooked chicken

2 tablespoons chopped fresh dill

Kosher salt and freshly ground black pepper

Grated Parmesan and crusty bread, for serving


  1. Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
  2. Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
  3. Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.