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Chicken-Gnocchi Soup

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By Betty Crocker Kitchens
Updated Nov 12, 2024
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What a hearty, comforting dinner in just 30 minutes! From our The Betty Crocker Cookbook, 13th edition, this quick recipe uses dried gnocchi and leftover cooked chicken with your own fresh veggies and herbs and a few other flavorful ingredients. Italian for “dumplings,” gnocchi are adorable little gems traditionally made from potato and flour or farina and eggs and cheese, however you can find a variety of gnocchi made with other ingredients that come dried, fresh or frozen, including sweet potato, chickpea and even cauliflower. We like to think of them like pasta’s cute cousin! They make a filling anchor for this flavorful soup you can make in a snap any night of the week.

It could be called the ultimate chicken soup! It’s packed with a variety of veggies that lend color, flavor, texture and heartiness in the most delightful way. Shredded Parmesan sprinkled over the top adds just the right “something extra” to make this satisfying soup sing. Ladle up servings in your favorite soup bowls and add a slice of toasted baguette, slathered with butter and a crisp tossed green salad on the side. It’s like a warm hug after a cold, hard day! Any leftovers can be reheated for lunch the next day or to enjoy as a comforting snack.

Chicken-Gnocchi Soup

  • Prep Time 30 min
  • Total 30 min
  • Servings 7
  • Ingredients 15
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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped (about 1/2 cup)
  • 2 medium carrots, diced (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ Classic Chicken Broth
  • 2 cups shredded cooked chicken
  • 2 cups frozen French-cut green beans (from 16-oz bag)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 1 dried bay leaf
  • 2 tablespoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (16 oz) dried gnocchi (not frozen or refrigerated)
  • Shredded Parmesan cheese, if desired

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium heat. Add onion, carrots and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • Step 
    2
    Add chicken broth; heat to boiling. Stir in remaining ingredients except gnocchi and Parmesan cheese. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally. Add gnocchi; cook uncovered 3 to 4 minutes or until gnocchi are thoroughly heated. Remove bay leaf. Sprinkle with Parmesan cheese.

Nutrition

260 Calories
9g Total Fat
16g Protein
31g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
260
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
840mg
35%
Potassium
310mg
9%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
11%
Sugars
4g
Protein
16g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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