Creamy Chicken Gnocchi Soup [Whole30 Option]
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.
Servings: 6 (2 cups each)
Ingredients
- 2 tablespoons olive oil
- 1 rib celery chopped small
- 1 small white onion diced
- 2 cloves garlic minced
- 1 cup matchstick carrots
- 1 32 ounce carton 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 14 ounce can full fat coconut milk (swap 1 cup half and half for dairy option)
- 1 cup roughly chopped spinach
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
*Nutrition facts are based on store-bought potato gnocchi
Make ahead options:
- 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.
Nutrition
Serving: 2cups | Calories: 378kcal | Carbohydrates: 36.3g | Protein: 24.7g | Fat: 15.7g | Cholesterol: 55.2mg | Sodium: 769.2mg | Fiber: 1.3g | Sugar: 2g