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Butternut Gnocchi Chicken Soup

Updated: Nov 5, 2021

Okay, this recipe is a little involved. It is absolutely worth it! So if you want to take some short cuts, this is what I would do. Get a bag of shredded carrots, buy some bone broth, and use leftover chicken or rotisserie chicken meat. You can also pre-make the butternut squash by roasting --cut in half, scoop seeds out, flesh side down on 400 for 45 minutes to an hour. My favorite and the easiest in my opinion is to to cook it in the pressure cooker. If you do the pressure cooker, add water to the PC, cut it in half and scoop out the flesh, cook for 15 minutes on high. The flesh will scoop right out from the skin. Discard the skin, remove the squash, and mash up in a bowl and set aside. OKAY DO NOT BE INTIMIDATED BY THIS RECIPE! IT is insanely delicious!



1 large diced sweet onion

3 diced celery stalks

1- 9 oz bag shredded carrots

32 oz chicken bone broth

4 cup shredded kale

2 cans unsweetened coconut milk

1 1/2 lbs shredded chicken breasts

1 tsp salt

1 tsp pepper

1 TBS salted butter


4 cups flour ( all purpose, can use GF flour!)

2 cups cooked/mashed butternut squash

1 tsp salt

1/2 cup shredded parmesan

1 egg

flour for dusting


Get all your veggies chopped, ready, and set aside. Cut your chicken breasts into quarters--it will help them cook quicker. Salt and pepper each side.

In a large dutch oven, Medium heat, add butter and diced onions. carrots, celery, and chicken pieces. Stir occasionally.

When the chicken is done cooking remove from the pan, pour in chicken broth and let it come to a boil. While that is working, use a knife and fork to chop and shred the chicken.

Add back to the pot with your veggies. Add coconut milk, salt and pepper, and kale. When the soup boils, reduce heat to low and put the lid on the pot.



Mix the flour, butternut squash, salt, parmesan, and egg in a medium bowl. Dough should form and not be sticky. Tacky is okay, not sticky. Flour the counter and begin rolling the the dough into snakes ( as my daughter calls them). Cut them into 1 inch pieces.

Increase the heat on the soup so that it is boiling. Add the gnocchi and they are done and cooked when they float. When you see all of the gnocchi at the top of the pot, turn your heat off, grab bowls, and start serving!

I cannot tell you how amazing this recipe is. I have already made it twice since I first developed the recipe! And its on the menu this week! And we need to talk about that next day soup situation...because it is a whole mood by itself. It's ridiculous. My kids are obsessed with this dinner. CREAMY. SAVORY. A TON OF IT. ALL THE WARM FEELS. Turn on some NOVO AMOR and vibe.


Go make you a pot of fall!!



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