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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 Dinner, Lunch/Dinner, Main, Main Course, Soup
Cuisine Australian, Modern Australian
Total Time 35 minutes
Servings 4
Calories 412kcal


  • 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
  • ¼ 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


  • 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.
  • 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.
  • Add stock to flour mixture gradually (about ¼ 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.
  • Simmer for 5 mins, or until carrot is almost cooked when tested.
  • 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.
  • Taste test for salt and pepper, then serve with fresh grated parmesan.


  • For the grated carrot I just use a good-old stock-standard box style metal grater, on the side with the biggest holes.
  • You will know when the gnocchi is cooked because it will float to the top of the soup.
  • Recipe adapted from The Recipe Critic.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 412kcal