Description
Experience the ultimate comfort food experience with this gluten-free and dairy-free friendly, creamy chicken and gnocchi soup recipe!
Ingredients
Units
Scale
- 5 Tablespoons unsalted butter or 1/4 cup light olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1–2 large carrots (100 grams), peeled and chopped (about 1 cup)
- 3 celery ribs, chopped (about 1 cup)
- 2 teaspoons minced garlic
- 3 Tablespoons gluten free 1:1 flour (see notes)
- 3–4 cups chicken stock (4 cups for thinner consistency)
- 1 1/4 cups canned coconut milk or coconut milk light (see notes)
- 2 teaspoons gluten free chicken bouillon (optional for richer flavor)
- 12 ounces skinless chicken thighs (about 3 small thighs) or 3 cups precooked, shredded chicken
- 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon cracked black pepper
- 1/2–1 teaspoon kosher salt
- 1 package (12 to 16 ounces) store-bought gluten free potato gnocchi or mini gnocchi (see notes)
- 1 cup frozen peas (optional)
- 1 bay leaf (optional)
Instructions
- Heat a large pot over medium to medium-high heat. Melt the butter or add the oil, coating the pot.
- Add the onion, carrots and celery to the pot and stir to combine. Cook for 3-5 minutes or until the vegetables soften. Stir in the garlic and continue to cook for 1 minute.
- Stir in the flour and cook for another minute while coating the vegetables in the flour. Quickly whisk in the coconut milk and chicken stock. Add the optional bouillon and stir again to remove any clumps.
- Turn the heat up until the pot begins to reach a soft boil. Add the uncooked chicken thighs or precooked shredded chicken, thyme, Italian seasoning, black pepper, and salt. Mix to combine.
- Let the soup simmer, uncovered, for 15-20 minutes when using the uncooked chicken or 10 minutes when adding the pre-cooked shredded chicken. Make sure the chicken is cooked through before removing it from the pot to dice or shred it.
- Add the gnocchi, optional frozen peas, and the diced/shredded chicken back to the pot. Stir to combine. Place the optional bay leaf on top and let the soup simmer, covered, for 10-15 minutes or until the gnocchi is soft and pillowy and the peas are cooked.
- Remove the bay leaf. Adjust seasonings, if desired, and serve. Store the soup in an airtight container for up to 4 days in the fridge.
Notes
Storage Tips – The soup will thicken once chilled/stored. To reheat, place soup in a pot on the stove over medium heat until warmed through. Add more broth, if desired.
Substitute Tips – Gluten free 1:1 flour works best or gluten free oat flour. The regular size gnocchi will create a bigger dumpling, but just as delicious. If dairy is tolerated, heavy cream may be substituted for canned coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Category: dinner
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 428
- Sugar: 5.6 g
- Sodium: 695.6 mg
- Fat: 17.4 g
- Saturated Fat: 10.3 g
- Carbohydrates: 42.8 g
- Fiber: 1.5 g
- Protein: 24.1 g
- Cholesterol: 79.8 mg
