There’s something about a bowl of warm soup that feels like a hug in a mug, especially when the day has been long and a little chaotic. This low calorie chicken gnocchi soup is exactly that kind of comfort, but without that heavy feeling you sometimes get from creamy or cheesy soups. Imagine tender chunks of chicken nestled alongside soft gnocchi, swimming in a broth that’s rich in flavor but light on calories. The fresh spinach adds a pop of green and a fresh bite that brightens the whole dish. It’s the kind of meal you can make on a busy weeknight and still feel good about the next day.
One evening last week, I was halfway through cleaning the kitchen while the soup simmered on the stove. The smell of garlic, thyme, and oregano filled the air, pulling me back to the pot more than once. I was distracted by a call from a friend, and I think I left the stove a little too low at first, but that slow simmer gave the flavors some extra time to meld anyway. When I finally sat down with a bowl, the warmth spread through me, and I didn’t mind that the day hadn’t gone exactly as planned.
- It’s a satisfying, light meal that doesn’t skimp on flavor or texture.
- The soup comes together fairly quickly, but it’s forgiving if you get interrupted (like I often do).
- It’s simple — and that’s kind of the point. No complicated steps, just good ingredients working together.
- While it’s low calorie, it still feels hearty thanks to the gnocchi and tender chicken pieces.
Even if you’re trying to watch what you eat, it’s nice to have a recipe that feels indulgent without the guilt. This soup manages that balance in a way that’s approachable and satisfying.
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Low Calorie Chicken Gnocchi Soup
- Total Time: 40 minutes
- Yield: 6
Description
A comforting and light chicken gnocchi soup packed with tender chicken, fresh vegetables, and pillowy gnocchi in a flavorful broth, perfect for a low-calorie meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
1 package (16 ounces) potato gnocchi
1/4 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken pieces, dried thyme, dried oregano, salt, and black pepper to the pot.
Reduce heat to medium-low and simmer for 15 minutes until the chicken is cooked through.
Add the gnocchi to the soup and cook according to package instructions, usually 2-3 minutes, until they float to the surface.
Stir in the chopped fresh spinach and cook for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the grated Parmesan cheese.
Ladle soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
If you’re worried about equipment, you really only need a good-sized pot to bring everything together — nothing fancy required. It’s also a great canvas for whatever you have on hand: sometimes I swap spinach for kale or toss in a few mushrooms. I haven’t tested all combinations, but a splash of lemon juice at the end can brighten things up nicely. For serving, crusty bread or a simple side salad rounds out the meal without making it feel too heavy.
FAQ
Can I use store-bought gnocchi? Yes, store-bought gnocchi works well and cooks quickly right in the soup. Just watch the cooking time to avoid mushiness.
Is this soup freezer-friendly? The soup itself freezes fine, but the gnocchi tends to get mushy after freezing, so it’s best to add the gnocchi fresh when reheating.
Can I make this vegetarian? You could swap the chicken broth for vegetable broth and leave out the chicken, but the protein from the chicken makes it more filling.
How long does it keep? Leftovers last about three days refrigerated and reheat well on the stove.
Next time you want something light but cozy, give this soup a try. It’s a little reminder that comfort food can live on the lighter side — and that sometimes, those moments in the kitchen don’t have to be perfect to be delicious.