This Creamy Chicken and Gnocchi Soup transforms classic chicken and dumplings into an easy to make comfort food soup recipe. It’s full of nutritious, gluten-free, dairy-free ingredients and comes together with minimal prep time on the stove!
What Is Gnocchi?
Gnocchi, pronounced ‘n(y)oh-kee’ are a type of pasta consisting of soft, fat, and chewy dumplings. Traditionally, gnocchi pasta is made with semolina flour, eggs, and mashed potatoes. They’re formed into small rounds and left smooth or pressed with a fork or a gnocchi board to create ridges.
However, for this gluten-free chicken gnocchi soup recipe, we replace standard wheat gnocchi with DeLallo’s gluten-free gnocchi! Made in Italy with a blend of potato and rice, it’s every bit as fluffy as traditional gnocchi yet is made with natural, gluten-free ingredients for a comfort food pasta option everyone can enjoy!
What Does Chicken and Gnocchi Soup Contain?
Simple wholesome ingredients you might already have in your pantry.
- Unsalted Butter or Olive oil – Feel free to use light olive oil instead for dairy free option.
- Veggies – Yellow onion, large or medium carrots, celery ribs, minced garlic, and frozen peas (optional).
Note: If you want to add even more nutrients to this recipe, feel free to stir in fresh baby spinach, too!
- Gluten-Free 1:1 Flour – Feel free to use oat flour, if preferred.
- Chicken Stock – Adjust the amount included to achieve your desired consistency. Chicken broth will also work.
- Canned Coconut Milk or Coconut Milk Lite – If dairy is tolerated, heavy cream can be substituted.
- Gluten-Free Chicken Bouillon – Technically optional, this adds a rich, savory taste.
- Skinless Chicken Thighs – Use uncooked chicken thighs. Or, opt for pre-cooked shredded chicken or rotisserie chicken instead. It’s a great way to use up leftovers and create easy chicken gnocchi soup!
Ingredient Swap: Feel free to swap out the chicken with cooked Italian sausage, ground beef, or leftover turkey from Thanksgiving instead, and add it in at the end of cooking.
- Herbs and Spices – Fresh thyme (or a teaspoon of dried thyme), Italian seasoning, cracked black pepper, kosher salt, and bay leaf.
- Store bought Gluten-Free Gnocchi – Use gluten free potato gnocchi or mini gnocchi. The regular-sized gnocchi will create bigger dumplings whereas the mini option provides bites of dumplings in every bite. Both are equally delicious!
Note: We recommend using prepacked, gluten-free gnocchi instead of homemade gnocchi for this recipe! While delicious, homemade gnocchi will begin to breakdown in the soup, creating a gummy texture.
There are endless variations of creamy chicken gnocchi soup, but we kept our recipe simple with just a handful of ingredients. It imitates the rich flavor and creamy texture of chicken and dumplings with a lot less work!
- Sauté the veggies. Melt the butter in a large pot or Dutch oven over medium-high heat, swirling it around to coat it completely. Add the onion, carrots, and celery, and cook until soft. Stir in the garlic.
- Add the ingredients for the broth. Stir in the flour, and cook for another minute, coating the vegetables. Then, whisk in the coconut milk and chicken stock, and add the bouillon. Stir to remove any clumps.
- Boil. Increase the heat, bringing the liquid to a soft boil. Add the chicken and seasonings, and stir to combine.
- Simmer. Allow the soup to simmer uncovered until the chicken is cooked. Remove it from the pot, and shred it with two forks.
- Combine the remaining ingredients. Add all the ingredients to the pot, and simmer until the gnocchi are cooked, fluffy, and tender.
- Serve. Remove the bay leaf, adjust the seasonings as desired, and enjoy warm!
PRO TIP: Feel free to serve with a garnish of parmesan cheese or vegan parmesan, if desired.
Can I Make This Creamy Chicken and Gnocchi Recipe in a Slow Cooker?
We haven’t tested it and can’t guarantee your results, but it should work! Just sauté the veggies and add them to a slow cooker with the broth ingredients and chicken. Cover, and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Then, shred it with two forks, and add it to the slow cooker with the remaining ingredients. Cover, and cook again until the gnocchi are soft and pillowy.
- Store: Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to four days.
- Reheat: Place the soup back in a pot on the stove over medium heat until heated through. Add more broth as needed to thin it back out. If you’re in a pinch, you can also simply heat up a bowl of soup in the microwave, too.
A Note on Freezing: If needed, leftovers can be frozen for up to three months. However, the soup is likely to become a bit watery and the texture of the gnocchi will alter slightly.
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