I’ll never forget the first time I made this soup. It was one of those bone-chilling winter nights when the only thing that made sense was a big, steaming bowl of something warm, rich, and satisfying.
I had a fridge full of fresh ingredients, a craving for something creamy, and zero desire to leave the house. So, I grabbed my favorite Dutch oven and got to work.
What came out of that pot was nothing short of magic—soft, pillowy gnocchi, tender bites of chicken, and a velvety, herb-infused broth that made me want to curl up under a blanket and savor every spoonful.
Since then, this soup has been my go-to for cozy nights, sick days, and anytime I need a little comfort food that doesn’t make me feel sluggish. Plus, it’s naturally gluten-free, packed with fresh veggies, and ridiculously easy to make.
If you’ve never had homemade gluten-free gnocchi soup before, trust me, you’re in for a treat. Let’s make it happen.
Chef’s Tips & Variations
- Make it Dairy-Free: Use full-fat canned coconut milk instead of heavy cream, and unsweetened almond or oat milk in place of regular milk.
- Protein Boost: Swap chicken for shredded rotisserie chicken (stir it in at the end) or even cooked turkey.
- Vegetarian Twist: Skip the chicken and use white beans for a hearty, protein-packed alternative.
- Thicker Soup? Stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water, let it simmer for a few extra minutes, and it’ll thicken beautifully.
- Extra Flavor? Toss in a parmesan rind while simmering, then remove before serving. It adds an amazing depth of flavor!
Serving Suggestions
This soup is hearty on its own, but I love serving it with:
- Crusty Gluten-Free Bread – Perfect for dipping!
- A Simple Side Salad – A fresh arugula or kale salad balances the richness of the soup.
- Roasted Veggies – Roasted Brussels sprouts or asparagus pair beautifully with this dish.
Cozy & Creamy Gluten-Free Chicken Gnocchi Soup
A warm, comforting gluten-free chicken gnocchi soup made with fresh ingredients, creamy broth, and tender bites of chicken. Perfect for cozy nights!
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Soup:
- 2 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into small cubes
- 4 cups low-sodium chicken broth
- 1 cup whole milk or unsweetened almond milk
- 1 cup heavy cream (or canned coconut milk for dairy-free)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1 16-oz package gluten-free gnocchi (store-bought or homemade)
For Garnish (Optional but Highly Recommended):
- Freshly grated Parmesan cheese (or nutritional yeast for dairy-free)
- Chopped fresh parsley
- Crushed red pepper flakes for a little heat
Instructions
-
Sauté the Aromatics
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until the veggies start to soften. Add garlic and cook for another 30 seconds, just until fragrant. -
Cook the Chicken
Add the cubed chicken to the pot, season with a little salt and pepper, and cook until it’s lightly golden on the outside—about 5 minutes. No need to cook it all the way through; it’ll finish in the broth. -
Build the Flavor
Pour in the chicken broth, milk, and heavy cream. Stir in the thyme, oregano, smoked paprika, and a little more salt and pepper. Bring everything to a gentle simmer and let it cook for 15 minutes to blend the flavors. -
Add the Gnocchi
Stir in the gluten-free gnocchi and let them cook according to the package instructions (usually about 3–5 minutes). They’re done when they float to the top! -
Final Touches
Reduce the heat to low and stir in the chopped spinach. Let it wilt for a minute, then taste the soup and adjust the seasonings as needed. If you like your soup a little thicker, let it simmer uncovered for another 5 minutes. -
Serve & Enjoy
Ladle the soup into bowls, sprinkle with freshly grated Parmesan and chopped parsley, and add a pinch of red pepper flakes if you like a little kick.
Notes
Dairy-free and vegetarian options included. Great for meal prep—stores well in the fridge for up to 4 days!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: Serving Size: 1 bowl
- Calories: 375
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
