Serves: 4–6

Ingredients

NutritionSortLoading...
Loading...

2–3 cups homemade cheese sauce

4 cups chicken broth (or vegetable broth) or Chix Apple sausage

1 package (16 oz) frozen gnocchi

1–2 cups cooked shredded chicken (optional, but great for protein during recovery)

1 cup finely diced carrots

1 cup finely diced celery

½ cup diced onion

2 cloves garlic, minced

1 tbsp butter or olive oil

½ tsp dried thyme

½ tsp black pepper

Salt to taste

1–2 cups chopped spinach or kale (optional)

Splash of milk or half-and-half if you want it even creamier

Select allAdd

Instructions

1. In a large pot, sauté the onion, carrots, and celery in butter until softened (about 8 minutes). Add the garlic and cook for 30 seconds.

2. Pour in the broth and thyme. Bring to a simmer.

3. Add the frozen gnocchi and cook 3–5 minutes, until they float.

4. Stir in the shredded chicken, if using.

5. Lower the heat and whisk in your cheese sauce until smooth.

6. If using spinach, stir it in during the last minute.

7. Taste and adjust seasoning. Thin with a little extra broth if it’s thicker than you like.

Optional Add-ins

SortLoading...
Loading...

Crumbled cooked turkey sausage (since you mentioned having some)

Broccoli florets for a broccoli-cheddar version

Diced ham

Crispy bacon bits

Roasted cauliflower

A pinch of smoked paprika or Dijon mustard for extra depth

Select allAdd

Freezer Tips

This soup freezes well, but the gnocchi softens slightly after thawing. If you’re making it specifically for post-surgery meals, you could:

SortLoading...
Loading...

Freeze just the soup base.

Cook fresh gnocchi when reheating for the best texture.

Select allAdd

Since you’re preparing for shoulder surgery, I’d also portion it into individual microwave-safe containers. That way you can reheat one serving at a time without having to lift a heavy pot.