This chicken & gnocchi soup is made with Trader Joe's cauliflower gnocchi and can be made on the stovetop or in the Instant Pot. The soup is creamy, comforting, nutritious, filling, and absolutely delicious! It is also gluten free, dairy free, nut free, and paleo.
Trader Joe's Cauliflower Gnocchi
This creamy chicken soup is made in less than 30 minutes and is the perfect meal for the whole family.
Using the cauliflower gnocchi in this soup is a game changer. They end up getting super pillowy and chewy in the best way possible.
They are also quite filling so it really makes for a comprehensive meal in the end.
I love serving it up during the colder months because it's so darn warm, nourishing, and comforting. If you don't have access to the frozen cauliflower gnocchi from Trader Joe's, feel free to use regular potato gnocchi.
You can alternatively use some rice noodles or regular noodles... whatever you fancy! 🙂
What kind of pre-cooked chicken should I use?
I'd recommend grabbing a Rotisserie chicken for chicken and gnocchi soup if you have access to one.
However, I really love making shredded chicken at home. It's so quick and easy, you'll never look back.
To do so, you can purchase about 1.5 pounds of boneless and skinless chicken thighs.
If you own an Instant Pot, I'd recommend you utilize it for this.
However, you can also use this method to make shredded chicken thighs on the stovetop.
Add water, chicken thighs, and spices to the Instant Pot. Put the lid on and turn valve to "Sealing" position. Set to "Manual" and "High Pressure" for 12 minutes.
Once the time is up, let the pressure naturally release for 10 minutes. Then, carefully move the valve to "Venting" and let the rest of the pressure release. Shred in a stand mixer or with two forks and set aside.
Can I make this in the Instant Pot?
Absolutely, you can. If you have decided to make your shredded chicken in the Instant Pot first, transfer that chicken to another bowl and wash and dry the Instant Pot bowl.
Turn the Instant Pot on "Sauté" mode and let it heat for about 2 minutes. Add oil and butter and let that heat for another minute.
Add in the onions and sauté for about 3 minutes, stirring occasionally. Add carrots and celery. Sauté for another 4-5 minutes until everything has become soft. Add in the garlic cloves and sauté for 1 more minute until fragrant.
Add in the shredded chicken and stir frequently, cooking for another 2 minutes. Add in the fresh herbs and dried herbs. Stir well. Add in the broth and put the lid on. Turn the Instant Pot to "Keep Warm/Cancel" followed with "Manual" and "High Pressure" for 5 minutes.
Carefully move the valve to "Venting" with a towel and once the pressure has released, whisk the non-dairy milk with the arrowroot flour until smooth in a small bowl. Slowly whisk in the milk slurry and hit the "Sauté" function. Let this cook for about 7 minutes, stirring occasionally.
Add cauliflower gnocchi and let them cook through for about 5 minutes. Taste for additional seasoning (salt and pepper) and add the juice of half a lemon. Serve hot and garnish with fresh parsley and black pepper.
How to make chicken and gnocchi soup
Heat a stockpot or Dutch oven up over medium heat for 2 minutes. Add oil and butter and let heat through for 1 minute. Add onions and sauté for about 3 minutes, stirring occasionally. Add carrots and celery. Sauté for another 4-5 minutes until everything is nice and soft. Add garlic and sauté 1 more minute until fragrant.
Add shredded chicken and stir frequently, cooking for another 2 minutes. Add fresh thyme, bay leaf, oregano, Italian seasoning, and black pepper. Stir well. Add the broth and bring the mixture to a boil. Once it has reached a boil, reduce to a simmer, and add the cauliflower gnocchi. Cook for 5 minutes.
While the soup is cooking, whisk the non-dairy milk with the arrowroot flour until smooth throughout. Once the gnocchi has cooked (5 minutes), slowly pour in the milk and arrowroot mixture while stirring the soup. Bring the soup back to a simmer and let it cook for an additional 10-12 minutes, stirring occasionally.
Taste for additional seasoning (salt and pepper) and add the juice of half a lemon. Serve chicken and gnocchi soup hot and garnish with fresh parsley and black pepper.
More paleo soup recipes you'll love:
Instant Pot Chicken & Rice Soup
Creamy, Roasted Cauliflower Soup
Instant Pot Stuffed Pepper Soup
Instant Pot White Chicken Chili
Chicken & Gnocchi Soup (Made with Cauliflower Gnocchi)
Equipment
Ingredients
- 1 ½ tablespoons avocado oil
- 1 ½ tablespoons grass-fed butter or ghee
- 1 small yellow onion diced
- 4 carrots peeled and diced
- ¾ cup celery chopped
- 6 garlic cloves minced
- 1 ½ pounds shredded chicken see notes
- 5 sprigs fresh thyme see notes
- 1 bay leaf
- ½ teaspoon oregano
- ¾ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 5 cups bone broth or low sodium chicken broth
- 2 bags Trader Joe's Cauliflower Gnocchi see notes
- 1 cup non-dairy milk see notes
- 2 tablespoons arrowroot flour
- kosher salt to taste
- black pepper to taste
- ½ lemon juiced
Shredded Chicken
- 1 ½ pounds boneless and skinless chicken thighs
- 1 cup water or chicken broth
- 2 teaspoons dried oregano
- ½ teaspoon garlic powder
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
Instructions
Stovetop
- Heat a stockpot or Dutch oven up over medium heat for 2 minutes. Add oil and butter and let heat through for 1 minute. Add onions and sauté for about 3 minutes, stirring occasionally. Add carrots and celery. Sauté for another 4-5 minutes until everything is nice and soft. Add garlic and sauté 1 more minute until fragrant.
- Add shredded chicken and stir frequently, cooking for another 2 minutes. Add fresh thyme, bay leaf, oregano, Italian seasoning, and black pepper. Stir well. Add the broth and bring the mixture to a boil. Once it has reached a boil, reduce to a simmer, and add the cauliflower gnocchi. Cook for 5 minutes.
- While the soup is cooking, whisk the non-dairy milk with the arrowroot flour until smooth throughout. Once the gnocchi has cooked (5 minutes), slowly pour in the milk and arrowroot mixture while stirring the soup. Bring the soup back to a simmer and let it cook for an additional 10-12 minutes, stirring occasionally.
- Taste for additional seasoning (salt and pepper) and add the juice of half a lemon. Serve hot and garnish with fresh parsley and black pepper.
Instant Pot
- Turn the Instant Pot on "Sauté" mode and let it heat for about 2 minutes. Add oil and butter and let that heat for another minute.
- Add in the onions and sauté for about 3 minutes, stirring occasionally. Add carrots and celery. Sauté for another 4-5 minutes until everything has become soft. Add in the garlic cloves and sauté for 1 more minute until fragrant.
- Add in the shredded chicken and stir frequently, cooking for another 2 minutes. Add in the fresh herbs and dried herbs. Stir well. Add in the broth and put the lid on. Turn the Instant Pot to "Keep Warm/Cancel" followed with "Manual" and "High Pressure" for 5 minutes.
- Carefully move the valve to "Venting" with a towel and once the pressure has released, whisk the non-dairy milk with the arrowroot flour until smooth in a small bowl. Slowly whisk in the milk slurry and hit the "Sauté" function. Let this cook for about 7 minutes, stirring occasionally.
- Add cauliflower gnocchi and let them cook through for about 5 minutes. Taste for additional seasoning (salt and pepper) and add the juice of half a lemon. Serve hot and garnish with fresh parsley and black pepper.
Shredded Chicken
- Add water, chicken thighs, and spices to the Instant Pot. Put the lid on and turn valve to "Sealing" position. Set to "Manual" and "High Pressure" for 12 minutes.
- Once the time is up, let the pressure naturally release for 10 minutes.
- Carefully move the valve to "Venting" and let the rest of the pressure release. Shred in a stand mixer or with two forks and set aside.
Notes
- Use a thick and creamy non-dairy milk like coconut milk or oat milk.
- If you do not have access to Trader Joe's Cauliflower Gnocchi, feel free to use rice noodles instead.
- See ingredients and instructions on how to make your own shredded chicken with chicken thighs above.
Becky says
Finally made this! Great addition to soup season rotation!
Danielle says
I needed a quick, filling, yummy dinner and this fit the bill! I wanted to use the tj’s gnocchi and hadn’t thought about adding it to a soup until I saw this recipe! It was delicious!
Cherie Bruce says
Hi, do you happen to have calories per serving?
Yes, i just listed everything!
Becky says
Can you use chicken breast instead of thighs? Or perhaps add rotisserie chicken after it is done (would you add spices to it before adding?)? We’re not fans of dark meat. Thanks!
Yes, absolutely you can! Go for it 🙂
Erin says
This is an amazing recipe. I will never eat chicken noodle soup again!
HAHA right? The gnocchi is a game changer.
Hailey Noiles says
Can I use King Arthur gluten free all purpose flour and whole milk instead of arrowroot flour and non dairy?
Hmm, you can use whole milk absolutely but cornstarch or tapioca flour would work better... not sure all purpose would thicken it properly.
Hailey Noiles says
Thank you!
Marjorie says
OMG, this was fantastic! It reminded me so much of chicken and dumplings! That is a beloved dish that I had to give up when I went gluten free. I will definitely add this to my rotation of soups! Thank you for creating such a tasty, healthy recipe!
YAYYYYY that makes me so happy and YES, that was what I was going for (chicken and dumplings!) 🙂 So glad you liked it. Definitely try the chicken and rice soup next!
Cory says
This recipe is so easy and it tastes amazing!!! I made it twice in once week, my husband and I couldn’t get enough of it!!! I love that it’s df and gf, I will be making this for my best friend who just had a baby- the perfect way to nourish her body! Highly recommend
Gina says
Can this be made without the arrowroot flour (omitting flour completely)?
Yeah, it just won't be as thick and creamy!
Heather says
Will the gnocchi continue soaking up the liquid like noodles do?
Nope!!!!! They don't 🙂
Melissa Dreifuss says
Another nutritious, delicious, good-for-the-soul soup! The entire family LOVED it! My daughter just had it again for lunch and picked up the bowl to drink the remaining soup after she finished 🙂
OMG Millie!!!! You are savage, and I am here for it 🙂