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Spring chicken gnocchi soup

Name: Spring chicken gnocchi soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; ½ tsp caraway seeds; 1 medium leek, cut into 1cm slices; 2 garlic cloves, sliced; 1 litre chicken stock; 1 carrot, cut into 5mm slices; 2 chicken breast fillets; 200g gnocchi (see Don’t Waste It); 10g dill, leaves chopped (stems reserved – see Don’t Waste It)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 1 Apr 25
Updated: 1 Apr 25

This filling chicken soup is packed with spring vegetables and is a doddle to make on busy nights. Here’s why it’s so good…

Easy gnocchi: We’ve swapped homemade potato dumplings for shop-bought gnocchi in this brothy soup as a time-saving hack.
Fresh flavours: Leeks, carrots and poached chicken are bolstered with caraway seeds, garlic and dill for a soup that feels like a breath of fresh spring air.
Easy to scale up: This recipe doubles easily if you’re feeding four or would like to freeze a batch for another day.

For another easy, speedy midweek meal for two, try our pork and radish noodles.

Easy
April 2025

Test kitchen approved

Serves 2
Prep time 10 min. Cook time 30 min

This filling chicken soup is packed with spring vegetables and is a doddle to make on busy nights. Here’s why it’s so good…

Easy gnocchi: We’ve swapped homemade potato dumplings for shop-bought gnocchi in this brothy soup as a time-saving hack.
Fresh flavours: Leeks, carrots and poached chicken are bolstered with caraway seeds, garlic and dill for a soup that feels like a breath of fresh spring air.
Easy to scale up: This recipe doubles easily if you’re feeding four or would like to freeze a batch for another day.

For another easy, speedy midweek meal for two, try our pork and radish noodles.

Nutrition: per serving

Calories: 441kcals
Fat: 12g (2.6g saturated)
Protein: 48g
Carbohydrates: 32g (5.2g sugars)
Fibre: 4.3g
Salt: 3.2g

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Ingredients

1 tbsp olive oil
½ tsp caraway seeds
1 medium leek, cut into 1cm slices
2 garlic cloves, sliced
1 litre chicken stock
1 carrot, cut into 5mm slices
2 chicken breast fillets
200g gnocchi (see Don’t Waste It)
10g dill, leaves chopped (stems reserved – see Don’t Waste It)

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Method

Heat the oil in a large pan, then add the caraway seeds and sizzle for a minute. Add the leek and garlic and cook, stirring regularly, for 10 minutes until starting to soften. Pour in the stock, bring to a simmer, then add the carrot and chicken. Simmer gently, so it’s only bubbling every now and then, for 18-20 minutes until the chicken is cooked through.
Once the chicken is cooked, lift it out onto a board and shred with 2 forks (discard any skin). Stir the chicken into the pan and add the gnocchi. Cover with a lid and simmer for 1-2 minutes until heated through. Season to taste and stir in most of the chopped dill. Serve with the remaining dill scattered over, plus plenty of black pepper.

Recipe from April 2025 Issue

Nutrition

Nutrition: per serving

Calories: 441kcals
Fat: 12g (2.6g saturated)
Protein: 48g
Carbohydrates: 32g (5.2g sugars)
Fibre: 4.3g
Salt: 3.2g

delicious. tips

Don’t waste it: If you have a 500g pack of gnocchi and you’re not scaling it up – see below – you can freeze the rest; they cook straight from frozen. They’re done when they float to the top of the cooking water.

Tie the dill stems together with cooking string and add to the soup with the stock to boost the flavour, then you can easily pull them out before adding the gnocchi.