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Creamy Chicken and Gnocchi Soup

5 servings
20 mins
50 mins
30 mins
  • 1 1/4 cups finely chopped yellow onion
  • 1 cup small diced carrot
  • 1 cup small diced celery
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced (1 Tbsp.)
  • 2 (14.5 oz.) cans low-sodium chicken broth
  • 1/2 teaspoon dried rosemary or 1 1/2 tsp minced fresh
  • 1/2 tsp dried thyme or 1 1/2 tsp minced fresh
  • 1/8 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • 1 lb. boneless skinless chicken breast, pounded evenly to nearly ½-inch thickness
  • 1 (16 oz.) pkg potato gnocchi
  • 5 Tbsp. butter
  • 6 Tbsp. all-purpose flour
  • 2 cups milk, then more too thin as needed
  • 1/3 cup heavy cream
  • 2 cups (2 oz.) packed fresh spinach, roughly chopped
  • Shredded Romano or parmesan cheese, for serving (optional)




  • Heat 1 Tbsp. olive oil in a large saucepan over medium-high heat.
  • Add onion, carrot and celery and sauté 6 minutes; add garlic sauté 1- 2 minutes longer.
  • Pour in broth, add rosemary, thyme, nutmeg and season with salt and pepper to taste.
  • Add in chicken breasts and bring soup to a boil, reduce heat to medium-low, cover and allow to simmer until chicken is cooked through (it should register 165 in center), about 8 - 12 minutes.
  • Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute.
  • While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste.
  • While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
  • Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces.
  • If veggies aren't nearly soft let that soup simmer a few minutes longer before adding gnocchi.
  • Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. Reduce to low heat.
  • Stir milk mixture into broth mixture, then add in cooked chicken (shredded rotisserie or cooked chicken breasts) and spinach.
  • Cook until spinach wilts, about 1 minute.
  • Serve warm with Romano cheese if desired.