Creamy chicken gnocchi soup is an easy and comforting meal to end the day. It’s thick and hearty, full of tender chicken, pillowy gnocchi dumplings and good-for-you veggies. This version can even be made whole30, which means it’s gluten and dairy free.
Love creamy soups? Try this Chicken Florentine Soup and Creamy Sausage Gnocchi Soup for another chilly night.
If you love Olive Garden’s famous gnocchi soup, you’ll love this version. Make it at home and know exactly what’s going in it. With simple ingredients, you can make this healthier than the original, without lacking any of the rich flavor.
It starts any way a good chicken soup recipe does, with onion, celery, and garlic, just like in this Instant Pot Chicken Noodle Soup.
Chicken Gnocchi Soup Ingredients
- Celery
- White onion
- Garlic
- Matchstick carrots
- Chicken broth
- Chicken
- Gnocchi (keep reading for gnocchi options!)
- Full-fat coconut milk
- Spinach
Recipe Variations
- Use chicken thighs instead of chicken breast
- Add kale instead of spinach
- Swap the gnocchi for diced potatoes (they will need to cook a little longer than the gnocchi)
- Use heavy cream instead of coconut cream if you aren’t dairy free
- Use chopped carrots instead of matchstick carrots
- Use bone broth instead of chicken broth to add an extra healthy element that helps the gut too
What Gnocchi to Use
The gnocchi you choose is a personal preference! I have options for everyone if they want a healthier store-bought version all the way to traditional gnocchi in the store.
- Homemade cauliflower gnocchi: This is my preference because it’s 2 ingredients and it’s completely gluten free and whole30. It takes an additional 30 minutes to make, but worth it. Make a batch one day and freeze it so you have it on hand for this recipe anytime you want it.
- Store-bought cauliflower gnocchi: This is still gluten free and can be bought at Trader Joe’s!
- Store-bought traditional potato gnocchi: You can easily find this at any grocery store. The recipe won’t be whole30 or gluten free, but it will still be so delicious. You can’t go wrong!
How to Make Chicken Gnocchi Soup
Here are the simple steps, with photos, to make this chicken and gnocchi soup. Skip to the recipe card for the printable version.
Step 1. Saute Veggies. Cook the celery and onion in olive oil until softened.
Step 2. Add Broth and Chicken. Add the thyme, chicken broth, cooked chicken and gnocchi and stir. Bring to a boil over medium heat then reduce to a simmer and cook uncovered for 10 minutes.
Step 3. Stir in Cream and Spinach. Add the salt, pepper, coconut milk (or heavy cream), and spinach and stir to combine. Cook until the spinach is wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
Step 4. Serve. Serve warm with parmesan cheese and crusty bread.
Make ahead options:
This chicken and gnocchi soup recipe is perfect to make for friends. I’m thinking a friend who had a baby, someone who is going through a tough time and needs a pick me up or a busy mom with a full plate. It’s great to make in advance!
- Crock pot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge. Make it all the way through and keep it in an air tight container for up to 4 days. Reheat on the stove or in the microwave.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Chicken Gnocchi Soup
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Ingredients
- 2 Tablespoons olive oil
- 1 rib celery chopped small
- 1 small white onion diced
- 2 cloves garlic minced
- 1 cup matchstick carrots
- 4 cups low sodium chicken broth
- 1 lb cooked cubed chicken I used a rotisserie chicken
- 2 teaspoons fresh thyme
- 16 ounces gnocchi potato gnocchi, trader joe’s cauliflower gnocchi or homemade cauliflower gnocchi* see notes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/4 cups heavy cream or unsweetened full fat coconut milk
- 1 cup spinach roughly chopped
Instructions
- If you're making homemade cauliflower gnocchi, start by following that recipe. (Skip if you have store-bought).
- Add the olive oil to a large stock pot over medium-high heat. Once it's hot and rippling, add the celery and onion and cook for 2-3 minutes, stirring frequently, until softened. Add the garlic and carrots and cook for another 1-2 minutes until the garlic is fragrant.
- Add the thyme, chicken broth, cooked chicken and gnocchi and stir. Bring to a boil over medium heat then reduce to a simmer and cook uncovered for 10 minutes.
- Add the salt, pepper, coconut milk (or heavy cream), and spinach and stir to combine. Cook until the spinach is wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
Notes
- CrockPot: Place all of the ingredients (except the spinach and cream) in a freezer bag and dump in the crock pot on high for 3-4 hours. Add the cream and spinach at the end.
- Freeze: follow the directions all the way through and place in a freezer bag flat in the freezer until frozen solid then stand up in the freezer to save room. Thaw overnight in the fridge then heat over the stove.
- Fridge: Make it all the way through and keep it in an air-tight container for up to 4 days. Reheat on the stove or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Doubled the recipe and used 1 can of coconut cream from Trader Joe’s and 1 cup of oatmilk.
I used 8oz of baby bella mushrooms in place of carrot and celery.
Used a rotisserie chicken to make it easier.
Thanks for sharing Sammi!!
This was absolutely delicious! Better than olive garden! I made it dairy free according to your instructions. Wow!! Thank you!
Love that! So glad you think so!
This was a big hit with my family, even better than Olive Garden! Thanks for sharing the recipe!
What a compliment! Thanks, Gayle!
It was absolutely delicious! Much better than Olive Garden! Thanks for sharing the recipe.
Thank you!!
Delicious! Even better the next day! Wouldn’t change a thing. Thanks for making such yummy meals! Been using this site for my PCOS since 2020.
Love that, Cayla! So glad you found me:)
This is so so good, I think I’ll be making this every week with the leftovers from our rotisserie chicken. Yhank you Molly!
Note, I used the cauliflower gnocchi and chicken bone broth.
Big fan of how easy and fast the soup is to make and how quickly it came together. I used the “Just Chicken” from Trader Joe’s that’s only seasoned with salt and pepper. That plus the extra teaspoon of salt made it too salty and I had to readjust it with some white wine vinegar, so I’ll start with less salt the next time I make it. This would also be good with a squeeze of lemon juice in it.
Thanks, Aubrey!!! Love that you’re going to make it again!
Delicious!! I just cut it in half as I was only making it for me and had with avocado toast on the side. I was gonna save some for another day but ended up eating it all it was so good
So delicious! I ended up using shredded chicken I had in the freezer and it worked great. I looked forward to eating the leftovers for the next 2 days and it was just as yummy if not better that way! Even my husband who does not like soup really liked it.
That’s so great, Cristina! Thanks!
Does this recipe work with oat milk, or do you need the full fat of the coconut milk?
I changed a few things. Once I added the broth and a teaspoon of Better Than Bullion Roasted Chicken Base, I added a raw chicken breast and cooked it in the broth. When it was completely cooked, I shredded it. Then I added frozen Potato Gnocchi from Fresh Thyme and cooked it in the now boiling broth for 7 minutes. Finally, I added a cup of fat free milk (in lieu of the half & half or coconut milk. With the Better than Bullion, I didn’t add any extra salt. I used twice as much garlic, onion, and thyme. It was incredible. My only error: I should have made about twice as much.
Thanks for sharing those changes, Bryant! I’m sure those that aren’t dairy free will really appreciate hearing it!
Would this work with the homemade sweet potato gnocchi recipe you have? Thanks!
Sure would!!