Chicken & Gnocchi Soup

Chicken & Gnocchi Soup.

Chicken & Gnocchi Soup


For 4 Person(s)

For the Soup

  • 4 bone in chicken drumsticks, skin on
  • 4 bone in chicken thighs, skin on
  • 8 cups cold water
  • 2 carrots, cut into a 1/2 inch dice
  • 2 medium onions, cut into a 1/2 inch dice
  • 4 celery stalks, cut into a 1/2 inch dice
  • 1 cup canned cherry tomatoes (about half the 14oz can) or 1 cup crushed tomatoes, tomato purée or petite diced tomatoes
  • 1 tablespoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 19 oz cans cannellini beans, drained and rinsed
  • 1 pound packaged gnocchi
  • 5 ounces baby spinach


  1. Get the ingredients neded for this recipe HERE
  2. Put a large stock pot over a high flame and add the chicken. Cover the chicken with cold water and bring to a boil.
  3. As the chicken cooks, skim off any foam that comes to the surface. When the foaming stops, add in the carrots, onions, celery, tomatoes, salt and oil. Bring to a boil and cook until the chicken pulls away from the bones easily, about 30-40 minutes.
  4. While the chicken cooks, add the beans to a food processor or a blender and blend till smooth. Set aside.
  5. When the chicken is cooked, remove all the pieces to a plate. Remove the skin and discard. Pull all the chicken off the bones and shred using two forks.
  6. Add the chicken back to the soup along with the pureed beans. Bring to a boil and add in the gnocchi and spinach. Cook until the gnocchi bob to the surface and the spinach has wilted. Serve in warm bowls.



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