cream coloured soup with orange carrot and green basil in a white bowl

Thick Chicken and Vegetable Soup with Gnocchi

Thick Chicken and Vegetable Soup with Gnocchi - using leftover chicken, fast cooking veg and NO cream means a lightened-up version of creamy chicken gnocchi soup in 35 mins.

Course Soup, Main, Dinner, Lunch/Dinner, Main Course
Cuisine Modern Australian, Australian
Keyword creamy chicken gnocchi, chicken gnocchi soup, thick chicken and vegetable soup
Total Time 35 minutes
Servings 4
Calories Per Serve 412 kcal
Author Lee-Ann Grace | Chef Not Required


  • 300 g leftover cooked chicken roughly chopped/ shredded
  • 40 g salted butter
  • 1 leek sliced
  • 4 garlic cloves crushed/minced
  • 100 g baby spinach leaves
  • 1/4 cup plain/all purpose flour
  • 2 cups milk full cream
  • 2 cups chicken stock
  • 1 large carrot grated
  • 500 g packet ready-made fresh gnocchi from the refrigerator section
  • salt & pepper
  • grated fresh parmesan cheese to serve


  1. In a large heavy-based pot or dutch oven, heat butter and fry leek over medium low heat for 5 mins or until soft. Add garlic and fry for 30 seconds.

  2. Add flour to butter/leek mixture in pot and cook, stirring for 2-3 mins or until butter/flour mixture becomes grainy and frothy. Remove from heat.

  3. Add stock to flour mixture gradually (about 1/4 cup at a time) making sure that stock is fully incorporated and mixture is lump free before each new addition. Once this process is finished, mix in milk & grated carrot and bring to a simmer.

  4. Simmer for 5 mins, or until carrot is almost cooked when tested.

  5. Then add chicken, spinach & gnocchi (uncooked) to pot and mix to combine. Bring to a simmer, and continue to simmer until gnocchi is tender and cooked - this should only be a few minutes once simmering.

  6. Taste test for salt and pepper, then serve with fresh grated parmesan.

Recipe Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*