Chicken Gnocchi Soup

Prep 5 min


Cook 25 min


Ready in 30 min

This take on a restaurant favorite is packed with veggies, soft gnocchi, and chicken in a cheesy garlic-parmesan broth. And it’s only $3 per serving!


    Alfredo Sauce
  • 4 tbsp (60 mL) butter
  • ½ cup (75 mL) flour
  • 2 cups (500 mL) milk
  • 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
  • 1 tbsp (15 mL) Garlic Parmesan Seasoning
  • 1 tbsp (15 mL) olive oil
  • 1   medium onion, chopped
  • 2 tsp (10 mL) salt
  • 2 cups (500 mL) firmly packed spinach leaves
  • ¾ lb. (350 g) red B-size potatoes, diced in ½" (1-cm) pieces (about 3 potatoes)
  • 2   medium carrots, peeled and julienned
  • 8 cups (2 L) unsalted chicken broth
  • 3 cups (750 mL) cooked chicken, shredded
  • 1 lb. (450 g) potato gnocchi
  • 1   zucchini, chopped into ½" (1-cm) pieces
  •  Optional: Grated Parmesan cheese and crusty bread


  1. To make the Alfredo sauce, melt the butter in the 2‑qt. (1.9‑L) Nonstick Sauce Pan over medium-low heat. Stir in the flour and cook for 2 minutes, or until it’s golden.
  2. Whisk in the milk and continue cooking until the sauce is thick and coats the sides of the pan, about 5 minutes. Remove the pan from the heat. Whisk in the cheese and seasoning. Set aside.
  3. Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat for 2–3 minutes. Add the onion and salt; cook and stir until the onion has softened, about 3–4 minutes. Add the spinach, potatoes, and carrots. Continue cooking until the spinach has cooked down completely, about 4 minutes.
  4. Add the chicken broth and Alfredo sauce. Stir to combine. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  5. About 5 minutes before serving, add the chicken, gnocchi, and zucchini to the pot. Stir and cook until the zucchini is tender and gnocchi are cooked, about 3–5 minutes.
  6. If you’d like, top with grated Parmesan cheese and serve with bread.


  • 10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 360, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 1,290 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 5 g (includes 0 g added sugar), Protein 28 g

Cook's Tips:

Double the Alfredo recipe and save the extra to top fettuccine and cooked chicken on a busy night.

This recipe makes a lot of servings, so it’s a great way to stock your freezer with premade meals for fast dinners. Follow the directions through step 4, then freeze it. When you’re ready, bring your frozen soup up to a boil and start again at step 5.

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