Description
Experience the ultimate comfort food with this creamy chicken and gnocchi soup recipe that is both gluten-free and dairy-free friendly. This hearty soup combines tender chicken, pillowy gnocchi, and a rich, flavorful broth made with coconut milk and fresh vegetables, perfect for a cozy dinner.
Ingredients
Base and Vegetables
- 5 Tablespoons unsalted butter or ¼ 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
Thickening and Liquids
- 3 Tablespoons gluten free 1:1 flour
- 3–4 cups chicken stock (4 cups for thinner consistency)
- 1 ¼ cups canned coconut milk or coconut milk light
- 2 teaspoons gluten free chicken bouillon (optional)
Protein and Seasonings
- 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
- ½–1 teaspoon kosher salt
Final Ingredients
- 1 package (12 to 16 ounces) store-bought gluten free potato gnocchi or mini gnocchi
- 1 cup frozen peas (optional)
- 1 bay leaf (optional)
Instructions
- Prepare the base: Heat a large pot over medium to medium-high heat. Melt the butter or add the oil, coating the pot evenly to prevent sticking and ensure even cooking.
- Sauté vegetables: Add the diced onion, chopped carrots, and celery to the pot. Stir to combine and cook for 3-5 minutes until the vegetables soften and become fragrant. Add the minced garlic and cook an additional minute to release its aroma.
- Create the roux: Stir in the gluten free 1:1 flour and cook for another minute. This coats the vegetables and starts to thicken the soup base.
- Add liquids: Quickly whisk in the canned coconut milk and chicken stock to the pot, ensuring no lumps form. Add the optional gluten free chicken bouillon if using for an enhanced flavor. Stir well to combine into a smooth broth.
- Cook the chicken: Increase the heat until the soup reaches a gentle boil. Add the uncooked chicken thighs (or pre-cooked shredded chicken), fresh or dried thyme, Italian seasoning, cracked black pepper, and kosher salt. Stir everything together, distributing the seasonings evenly.
- Simmer: Let the soup simmer uncovered for 15-20 minutes if using uncooked chicken to cook it thoroughly, or 10 minutes if using pre-cooked shredded chicken. Ensure the chicken is fully cooked before proceeding by checking its internal temperature or texture.
- Add gnocchi and peas: Once the chicken is cooked, remove it if using whole thighs to dice or shred, then return to the pot with the gnocchi and optional frozen peas. Stir to combine all ingredients.
- Final simmer: Place the optional bay leaf on top and simmer the soup covered for 10-15 minutes until the gnocchi are soft and pillowy and the peas are cooked through.
- Serve: Remove the bay leaf and taste the soup, adjusting seasoning if necessary. Serve hot and enjoy the creamy, comforting flavors. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Storage Tips: The soup will thicken after chilling. Reheat on the stove over medium heat and add more broth as needed for desired consistency.
- Substitute Tips: Gluten free 1:1 flour works best; gluten free oat flour is a good alternative. Regular gnocchi create larger dumplings but are equally delicious. For dairy tolerance, heavy cream can replace coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 to 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
