4.2KThis homemade one-pot Healthy Chicken Gnocchi Soup is the perfect comfort food. Creamy, satisfying and so flavorful. It comes together in 40 minutes and it’s made without half and half or heavy cream, making it dairy-free. If you want to make it vegan, skip the chicken! This recipe will be your go-to during busy weeknights.
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This homemade one-pot Healthy Chicken Gnocchi Soup is the perfect comfort food. Creamy, satisfying and so flavorful. It comes together in 40 minutes and it’s made without half and half or heavy cream, making it dairy-free. If you want to make it vegan, skip the chicken! This recipe will be your go-to during busy weeknights.
Chicken gnocchi soup from Olive Garden is probably one of the most popular soups out there. My copycat version is made healthy, comforting and so flavorful! You and your family is going to absolutely love this chicken gnocchi soup without half and half or cream added! It’s truly one of the most delicious soups ever. Plus it all comes together fairly quick in just one pot. The chicken breast is cooked in the broth filled with veggies, spices, coconut milk and pillowy gnocchi.
WHAT IS GNOCCHI
If for some reason you haven’t had gnocchi before, they’re pretty much mini dumplings made with cooked and mashed potatoes and flour. With a soft and pillowy texture they just melt-in-your-mouth. Gnocchi can be found in pasta section at pretty much any store. Check out this creamy coconut milk gnocchi recipe!
WHAT IS IN HEALTHY CHICKEN GNOCCHI SOUP GNOCCHI SOUP
Avocado oil – I love using avocado oil in cooking due to its neutral taste and high smoke point
Organic chicken breasts – If using one thick chicken breast, make a few lengthwise cuts with a knife
Chopped vegetables – onion, carrots, celery, garlic and kale
Fresh thyme – you can also substitute with 1 tsp dry thyme
Chili flakes – I love adding a little bit of chili flakes for the spice kick, but feel free to skip it
Tapioca flour– to thicken up the soup
Bay leaf
Low sodium vegetable broth – use more broth for thinner soup, depending what you like!
Full-fat coconut milk – makes such a great substitution for cream. It’s dairy-free and adds so much creaminess
Potato gnocchi
HOW TO MAKE CHICKEN GNOCCHI SOUP COOKING TIPS
Chop all the veggies before getting started, it makes the recipe so quick!
Make a few lengthwise cuts if using one thick chicken breast
If you already have cooked chicken, use it! It makes the recipe even easier.
You can use gluten-free or cauliflower gnocchi to make this recipe gluten-free friendly!
Add more vegetable broth if you prefer the soup thinner
Use full-fat coconut milk, it makes the soup so creamy
PIN IT TO YOUR BOARD NOW TO MAKE LATER!
I hope you love this recipe for chicken gnocchi soup! If you make it yourself, please leave a comment and rating below! Don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe
Healthy Chicken Gnocchi Soup without half and half or cream
- Total Time: 40 minutes
- Yield: 6 1x
Description
This homemade one-pot Healthy Chicken Gnocchi Soup is the perfect comfort food. Creamy, satisfying and so flavorful. It comes together in 40 minutes and it’s made without half and half or heavy cream, making it dairy-free.
Ingredients
Scale
2 tbsp avocado oil
1 lb organic chicken breasts
1 medium onion, chopped
1 1/2 cup carrots, chopped
1 cup celery, chopped
4 garlic cloves, minced
1 tbsp fresh thyme
1/4 tsp chili flakes (optional)
1 tbsp tapioca flour
1 bay leaf
3 1/2 cup low sodium vegetable broth
1 can full-fat coconut milk
16 oz gnocchi
1 cup kale, chopped
sea salt and black pepper
Instructions
- Preheat avocado oil in a medium pot over medium-high heat. If using one thick chicken breast, make a few lengthwise cuts with a knife. Season chicken breast with salt and pepper, add to the pan and cook for 3-4 minutes each side until golden brown. Transfer to a plate.
- To the same pot, add onions, carrots and celery. Sauté for around 5 minutes. Add garlic, red pepper flakes and thyme. Cook for another minute. Sprinkle and stir in flour. Stir in vegetable broth, bay leaf and coconut milk. Place chicken breast right in the middle, increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20 minutes, stirring occasionally until chicken is tender and cooked through. Remove chicken to a cutting board with kitchen tongs and shred using two forks.
- Meanwhile, stir in gnocchi and cook for 3 minutes or just until the gnocchi are cooked. Stir in kale and shredded chicken and heat through, approximately 1 minute.
- Season with salt and pepper to taste. Add more broth if you prefer the soup a little thinner. Garnish with fresh herbs and serve with a piece of sourdough.
- Prep Time: 10 minutes
- Cook Time: 30 minutes