Description
This Creamy Chicken Gnocchi soup recipe is made with coconut cream and gluten-free gnocchi is both dairy-free, gluten-free, and delicious!
Ingredients
Units
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- 2 tbsp Extra Virgin Olive Oil
- 1 cup White Onion (diced)
- 1/2 cup carrots (diced)
- 1/2 cup celery (diced)
- 2 Cloves Fresh Garlic (finely diced)
- 1/2–1 tsp Salt
- 1/4 tsp Pepper
- 1/ tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 Sprigs Fresh Thyme
- 1 cup Gluten-Free Gnocchi
- 1/2 cup Coconut Cream
- 4 cups Chicken Broth
- 1 cup Rotisserie Chicken (shredded)
- 1 cup Frozen Spinach (optional)
- 1/2 cup Tuscan Kale (optional)
Instructions
- Prep Your Ingredients: Dice your onions, carrots, celery, and garlic. If you make your chicken at home, I also recommend doing this beforehand. I used an already-cooked rotisserie chicken from my local market for this recipe.
- Cook Down Your Vegetables: Add your extra virgin olive oil to a cast iron pot over medium heat, then add in your onions, celery, carrots, and garlic. Let them brown for about five minutes, stirring them periodically.
- Add Your Spices: Once your vegetables are browned, add salt, pepper, Italian Seasoning, garlic powder, and onion powder. Stir to coat the vegetables in the spices.
- Add in Your Chicken Broth and Chicken: Add in your chicken broth and shredded chicken and stir your soup to combine everything. This is optional, but toss it in a sprig of fresh thyme. Cover your soup and let simmer for 10 minutes. After 10 minutes, taste your broth and add additional seasonings if necessary.
- Add in Your Gnocchi, Cream, and Leafy Greens: Lastly, while your soup is still simmering, add the coconut cream, gnocchi, and leafy greens. Stir that and let it simmer for another 5 minutes (or however long your gnocchi package recommends).
- Serve Your Soup: Give your creamy chicken gnocchi soup recipe a final taste for additional seasonings, and then remove it from the heat, plate, and serve.
- Prep Time: 10
- Cook Time: 20
- Category: soup