Creamy Chicken Gnocchi Soup (Gluten-Free, Dairy-Free)

Creamy, comforting and so flavorful, this delicious chicken gnocchi soup is the perfect meal to warm up during the winter months. With pillowy soft gnocchi, tender chicken and vegetables, the whole family is going to love this soup. Gluten-free and dairy-free too.

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A Cozy Bowl of Soup for Cold Winter Days

Now that the temperature is dropping, and it’s officially sweater weather, there’s nothing quite as comforting as a big bowl of soup.

Whether it’s creamy mushroom soup, tasty French onion soup, or carrot turmeric soup, there’s really nothing much that warm soup can’t make better.

And this Olive Garden copycat recipe for chicken and gnocchi soup is perfect for the fall and winter. Soft pillowy gnocchi, with shredded chicken and veggies that have been simmered till tender, in a flavorful and creamy soup that warms you from the inside out.

Why You’ll Love this Recipe:

• Simple Ingredients: All you need for this gluten-free chicken gnocchi soup are a handful of ingredients that are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this cozy chicken and gnocchi soup takes very little hands-on time, and most of the time is spent simmering the soup on the stove.
• Totally Gluten-Free & Dairy-Free: The best part is that this hearty soup recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this chicken gnocchi soup recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I used extra virgin olive oil, but you can also use vegetable oil if you prefer (canola oil, sunflower oil, etc).
• Vegetables: I used a mix of carrots, celery, onions, garlic, and spinach. Go ahead and substitute the veggies with whatever type of veggies you prefer (broccoli, cauliflower, kale, etc).
• Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor.
• Chicken Broth: You can use either chicken broth or chicken stock. Alternatively, if you don’t have chicken stock on hand, vegetable broth or vegetable stock will work too.
• Chicken: I used a mix of both chicken thighs and chicken drumsticks for more flavor. Feel free to use whichever chicken parts you prefer.
• Gnocchi: Gnocchi are tender Italian potato dumplings. I’ve used gluten-free gnocchi to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular gnocchi instead.
• Parmesan Cheese: I used dairy–free Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Parmesan cheese instead.
• Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
• Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Herbs: To flavor this chicken gnocchi soup, I’ve used bay leaves and thyme. However you may also use other types of herbs such as rosemary or parsley.

How to Make Chicken Gnocchi Soup:

Sauté Veggies: Heat olive oil in a large Dutch oven or heavy-bottom pot. Add onion, carrot, and celery and cook for about 5 minutes over medium heat, stirring occasionally, until the vegetables soften and begin to turn golden. Add garlic and cook for another minute until fragrant.

Add Gluten-Free Flour: Sprinkle the gluten-free 1:1 flour over the vegetables and stir continuously. Cook for about 3 minutes over low heat to remove the raw taste of the flour and create a smooth base.

Dish by Dish Tips:

• Swap Gnocchi for Other Pasta: If you don’t have gnocchi, you can always use gluten-free pasta. In this case, I recommend cooking the pasta according to package instructions in a separate pot, and then adding the cooked pasta in once the chicken soup is ready.
• Storing: To store, place any leftover chicken and gnocchi soup in an airtight container, and keep in the refrigerator for up to 2 days. Note that the soup will likely thicken, so you can mix in 1-2 tablespoons of water when reheating.

Other Gnocchi Recipes to Make:

• 10-Minute Creamy Pesto Gnocchi (Gluten-Free, Vegan)
• Sweet Potato Gnocchi (Gluten-Free, Vegan)
• Pumpkin Gnocchi (Gluten-Free, Dairy-Free)

Other Gluten-Free Soups You’ll Love:

• Chicken Tortellini Soup (Gluten-Free, Dairy-Free)
• Chicken Noodle Soup (Gluten-Free, Dairy-Free)
• French Onion Soup (Gluten-Free, Dairy-Free)
• Matzo Ball Soup (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Chicken Gnocchi Soup (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

Creamy, comforting and so flavorful, this delicious chicken gnocchi soup is the perfect meal to warm up during the winter months. With pillowy soft gnocchi, tender chicken and vegetables, the whole family is going to love this soup. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 4 cups chicken broth
• 1 pound chicken parts (thighs, drumsticks)
• 1 cup gluten-free potato gnocchi
• 1 ounce dairy-free Parmesan cheese, shredded
• 1/3 cups dairy-free heavy cream
• 1 cup spinach
• 2 tablespoons gluten-free 1:1 flour
• 1/2 teaspoon salt
• 2 bay leaves
• 5–6 sprigs fresh thyme

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Instructions

1. Sauté Veggies: Heat olive oil in a large pot. Add onion, carrot, and celery and cook for about 5 minutes over medium heat, stirring occasionally, until the vegetables soften and begin to turn golden. Add garlic and cook for another minute until fragrant.
2. Add Gluten-Free Flour: Sprinkle the gluten-free 1:1 flour over the vegetables and stir continuously. Cook for about 3 minutes over low heat to remove the raw taste of the flour and create a smooth base.
3. Add Broth, Juice, Seasonings & Chicken: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add lemon juice, bay leaves, thyme, salt, and the chicken.
4. Simmer Ingredients: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to develop and the chicken to cook through.
5. Shred Chicken Meat: Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin, then return the shredded chicken to the soup.
6. Mix in Cream & Cheese: Stir in the dairy-free heavy cream and shredded dairy-free Parmesan cheese. Mix until the cheese fully melts into the broth and the soup takes on a rich, creamy texture.
7. Add Spinach: Add the spinach and cook for 2–3 minutes until the leaves wilt but remain bright green.
8. Add Gnocchi: Stir in the gluten-free potato gnocchi and let them cook through for about 5 minutes. Serve & Enjoy: Divide the chicken gnocchi soup evenly between the bowls, and add a squeeze of fresh lemon juice before serving.

Notes

Oil: I used extra virgin olive oil, but you can also use vegetable oil if you prefer (canola oil, sunflower oil, etc).

Vegetables: I used a mix of carrots, celery, onions, garlic, and spinach. Go ahead and substitute the veggies with whatever type of veggies you prefer (broccoli, cauliflower, kale, etc).

Lemon Juice: I recommend using freshly squeezed lemon juice for the best flavor.

Chicken Broth: You can use either chicken broth or chicken stock. Alternatively, if you don’t have chicken stock on hand, vegetable broth or vegetable stock will work too.

Chicken: I used a mix of both chicken thighs and chicken drumsticks for more flavor. Feel free to use whichever chicken parts you prefer.

Gnocchi: Gnocchi are tender Italian potato dumplings. I’ve used gluten-free gnocchi to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular gnocchi instead.

Parmesan Cheese: I used dairy-free Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Parmesan cheese instead.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free 1:1 substitute for regular flour) that is made up of lighter flours/starches. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Herbs: To flavor this chicken gnocchi soup, I’ve used bay leaves and thyme. However you may also use other types of herbs such as rosemary or parsley.

• Prep Time: 5 mins
• Cook Time: 60 mins
• Category: Main Dishes
• Method: Stovetop
• Cuisine: American