Chicken Chowder with Gnocchi

    40 minutes

    This hearty chowder is a simmered mixture of chicken, gnocchi, spinach, onion, celery, garlic, carrots and extra light cream. Seasoned with salt and pepper.

    638 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 3 stalks celery, diced
    • 3 cloves garlic, minced
    • 2 carrots, grated
    • 500g chicken breast, cooked and cubed
    • 4 cups (1 litre) chicken stock
    • 500g potato gnocchi
    • 190g baby spinach leaves
    • 1 tablespoon cornflour
    • 2 tablespoons cold water
    • 2 cups (500ml) extra light cream
    • 1 pinch salt and ground black pepper to taste

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat olive oil in a large saucepan over medium heat. Cook onion, celery, garlic and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken stock; bring to a simmer.
    2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
    3. Whisk cornflour into cold water until smooth. Stir cornflour mixture and cream into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

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    Reviews in English (736)


    One runs out of options when attempting to describe a recipe you enjoyed a lot and then, unfortunately, every attempt begins to sound cliche. So, simply said, this soup is simply every way. It's easy to prepare (I bought a rotisserie chicken and made a stock of the carcass), uses just a few, simple, fresh and healthy ingredients, smells awesome good while cooking, pretty to look at, and goes down reaaaaaaal easy and good. I also appreciated that the soup depends strictly on the flavor of its few, good ingredients and doesn't have to be pumped up with a ton of spices and herbs to make it good. Delicious, simple comfort food. Oh - and I prepared the recipe exactly as the submitter wrote it, not using the optional cornstarch slurry. It was perfectly thick and hearty without it! (I originally posted this review back in February 2011 when it was still a “Personal Recipe.” Glad to see it now published as a “Kitchen Approved Recipe!”)  -  24 Sep 2011  (Review from Allrecipes USA and Canada)


    Good as written, but like other reviewers I did not add the cornstarch & water. However due to high cholesterol issues at our house, we opted for a lower fat version made by substituting the half and half for fat free evaporated milk. (Fat free half and half will also work but I prefer the flavor of the evaporated fat free milk). We also increased the spinach to 8 ounces for extra iron and decreased the gnocchi by half. I let the soup cook a little longer, uncovered on simmer, to thicken. Saved a ton of calories while keeping the flavor of the original recipe and was super healthy!  -  09 Nov 2011  (Review from Allrecipes USA and Canada)


    I thought the soup was excellent. For all the people who cant find Gnocchi, most grocery stores will sell it in a vacuum sealed pouch in the pasta section. Even Walmart sells it!! Try the whole wheat and sweet potato gnocchi too!!  -  04 Oct 2011  (Review from Allrecipes USA and Canada)