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Lightened Chicken Gnocchi Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people


  • 2 tablespoons olive oil
  • 3 large carrots peeled and sliced
  • 4 medium celery stalks sliced
  • 1 small to medium yellow onion diced
  • 3-4 garlic cloves finely minced
  • ½ teaspoon salt
  • Pepper to taste
  • 1 ½ teaspoons umami mushroom seasoning blend
  • ½ teaspoon Italian seasoning
  • A few dashes Worcestershire sauce
  • 6 cups low sodium chicken broth
  • 3-4 fresh thyme stalks
  • 2 bay leaves
  • 2 cups half and half
  • 2 ½ tablespoons cornstarch
  • 16 oz store-bought gnocchi found in pantry isle (not frozen)
  • 3 cups pulled chicken breast I used a rotisserie chicken, shredded
  • 2 cups baby spinach roughly chopped
  • Juice of half a lemon
  • 1/8 teaspoon freshly ground nutmeg optional


  1. Heat the olive oil in a large heavy-bottomed pot over medium high heat. Once hot, add the diced onion, diced carrot, and diced celery. Sauté the veggies for 4-5 minutes until the onion becomes translucent and the other veggies softened. Add in fresh garlic, salt, pepper, umami seasoning, and Italian seasoning and cook for about 1 minute.

  2. Next, add the chicken broth, whorechestire, bay leaves, and fresh thyme. Bring the soup to a boil and then cover and reduce the heat to a simmer. Let the soup simmer for 15 minutes so the flavors develop. Remove bay leave and thyme.
  3. While the soup are simmering, whisk together half and half and cornstarch.
  4. Bring the soup back to a low boil. Add in the half and half mixture and gnocchi. Allow the soup to cook for about 3-4 minutes or until the gnocchi is cooked through (and popping up at the top) and the soup is thickened slightly.
  5. Reduce the soup heat to low and add the spinach and shredded chicken to the soup.
  6. Finish the soup by stirring in the fresh lemon juice and fresh ground nutmeg. Taste and add more salt and pepper if desired. Serve the soup with warm whole wheat bread, if desired.