Chicken Gnocchi Soup Recipe

Are you looking for a chicken gnocchi soup recipe? You've come to the right place, this recipe was inspired by a dish from Olive Garden, however, that soup is no where near being allergy friendly. So inspiration hit and I was on mission to try and re-make an allergy safe version of this soup recipe so the whole family could enjoy!

Feel free to use your favorite packaged gnocchi in this recipe. There are quite a few gluten free brands available in stores, however, always remember to carefully read labels to verify it does not contain your allergen or run the risk of cross contamination.

If you prefer to make your own gnocchi, this is a quick and easy pasta to make from scratch requiring only a few ingredients and it takes very little time to make. For inspiration to make your own visit our pasta recipe page for more information or try the following pasta recipes; pumpkinsweet potato and cauliflower

Another great benefit of this soup is that you are sneaking in some delicious and nutritious vegetables, with the addition of spinach, carrot and celery. Feel free to mix in your favorite veggies into this soup!

Share your soup recipe success with us on our online community on Facebook and let us know what your favorite pasta or soup recipe is.

Chicken Gnocchi Soup Recipe Ingredients:

  • 2 cups chicken breasts cubed
  • 2 garlic cloves chopped
  • 1/3 cup rice flour
  • 1/3 cup dairy free butter
  • 1/2 cup shredded carrot
  • 1 celery stock chopped
  • 1/4 cup chopped onion
  • 1/2 cup chopped spinach
  • 4 cup chicken stock
  • 2 cup dairy free milk
  • 2 cup heavy cream (use 1 2/3 c milk and 1/3 c melted butter)
  • 2-3 bullion cubes
  • 1 Package Gluten Free Gnocchi (or click here for a Gnocchi Recipe)

Begin by melting butter in a large pot, add chopped garlic, cook until lightly brown.

Next add cubed chicken and cook over medium high heat, until all chicken is lightly browned and thoroughly cooked, stir occasionally to prevent sticking.

Stir in flour to evenly coat the chicken. Once flour is combined slowly add in stock and safe milk. 

Next you'll want to make the heavy cream substitute. I make this in the microwave, however you could also use a separate sauce pan and cook on the stove if you prefer. Begin by melting 1/3 cup butter then add into 1 2/3 c safe milk, and mix together to make the heavy cream. Once mixed gently pour into the soup.

Toss in the bullion cubes and the veggies (onion, spinach, celery, and carrots) and stir.

Let the soup cook over medium heat until it thickens, allow to boil and stir occasionally. 

Reduce heat to low. Cover the soup and cook for an additional 10 minutes stirring occasionally. 

Finally add in a safe gnocchi of your choice and simmer for an additional 3-5 minutes to allow gnocchi to cook.

Then it's time to enjoy this delightful soup! This also makes for great leftovers the next day. 

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