Chicken and Gnocchi Soup

  • 3 chicken breasts
  • 6 carrots
  • 3 celery stalks
  • 1 small white onion
  • 1 shallot
  • 3 large cloves garlic
  • 12 oz. (1 package) gnocchi (I use gluten free!)
  • 10 cups water
  • 2 BOU bouillon cubes
  • 1 tsp Nature’s Seasons
  • 1 tsp salt


Trim the chicken to remove any fat or unsavory bits. Add 10 cups of water to a large stock pot, add salt, and boil chicken until cooked through. Meanwhile, slice and dice all vegetables – carrots, celery, onion, shallot, and garlic. Remove chicken and let cool. Save the water! This will add immense flavor to your soup. Add two bouillon cubes to water and dissolve. Add all veggies and bring pot back to a boil. Dice the chicken into bite sized pieces. Add chicken back to the pot. Allow to boil until carrots are cooked through – I let mine simmer for at least a half hour. TASTE. Add Nature’s Seasons accordingly. Add gnocchi and let boil for another 3 -4 minutes.

Optional – Add the juice and zest of a lemon if you want a brighter flavor. OR, add a cup of heavy cream for a cozier dish.

Tip – I have found gnocchi keeps in soups better than noodles or rice. When meal prepping I tend to lean towards potatoes or gnocchi. This dish also works very well with noodles or rice though!

***Serves 6 for a meal. Serves 2 for meal prep all week (3-4 servings each).

Wine Pairing Suggestion

Cupcake Vineyards Chardonnay

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