Chicken Gnocchi Soup 

Skip the half-and-half and make Creamy Chicken Gnocchi Soup quickly. The comforting soup takes less than 30 minutes, one pot, and delicious ingredients. 

– 1 pound potato gnocchi  – 1 and ½ cup chicken  – 2 medium carrots  – ½ teaspoon Italian seasoning – ½ teaspoon dried thyme – ¼ teaspoon dried rosemary – ¼ teaspoon crushed red chili flakes  – Salt to taste – ¼ teaspoon Black pepper + more for garnish – 1 and ½ cup soy cream – 2 cups fresh spinach – 7 oz cremini mushroom



Heat butter and oil in a large pot or dutch oven on medium-high. Adding onion, carrots, celery, and mushrooms.  

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Sauté for 2 minutes with garlic, lots of salt and black pepper, red chilli flakes, thyme, rosemary, and Italian seasoning. 

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Sauté 2 more minutes. Make cornflour slurry. In a measuring jug, mix cornflour and 2 tablespoons water. 

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Add warm broth and cornflour slurry. After a gentle boil, reduce the heat and simmer until thickened.  

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Mix in gnocchi and chicken. Stir spinach into gnocchi after simmering. Remove the pot from heat and add the soy cream after the spinach has halved.  

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When adding the cream, make sure the soup is not boiling or scorching hot as this could cause it to curdle.  

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Serve the creamy broth with fresh herbs, black pepper, crushed red chilli flakes, and garlic bread after 5 minutes. 

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