Chicken and Gnocchi Soup
Prep time
Cook time
Total time
Serves: 6
  • 500 g fresh gnocchi
  • 300 g chicken thigh cutlets, cubed
  • 1 carrot, grated
  • 50-70 g baby spinach leaves
  • 4 cups chicken stock
  • 3 cups milk
  • 1 cup cream
  • ¼ tsp ground nutmeg
  • 1 white onion, finely chopped
  • ½ cup celery, finely chopped
  • 6 cloves garlic, minced
  • 4 tbsp flour
  • salt
  • freshly ground black pepper
  • 4 tbsp butter
  • olive oil
  • 2 cloves garlic
  • 2 small rosemary sprigs
  • juice from 1 lemon
  1. Combine marinade ingredients and chicken together in a non-reactive mixing bowl, let it marinate for at least 2 hours.
  2. Cook gnocchi according to packet instructions.
  3. In a pot add oil then cook chicken pieces for 8-10 minutes. Remove the chicken pieces then set aside.
  4. Add the butter, onion, celery and garlic, cook until onions are soft and translucent.
  5. Add the flour and cook for a minute then add the milk, cream, chicken stock, nutmeg while continuously mixing then simmer until thickened.
  6. Add chicken and carrots then simmer in very low heat for 10 minutes.
  7. Add the cooked gnocchi, season with salt and freshly ground black pepper, turn heat off then add the baby spinach. Serve immediately.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at