Name: Chicken & Gnocchi Soup (Made with Cauliflower Gnocchi)
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 1/2 tablespoons avocado oil; 1 1/2 tablespoons grass-fed butter or ghee; 1 small yellow onion (diced); 4 carrots (peeled and diced); 3/4 cup celery (chopped); 6 garlic cloves (minced); 1 1/2 pounds shredded chicken (see notes); 5 sprigs fresh thyme (see notes); 1 bay leaf; 1/2 teaspoon oregano; 3/4 teaspoon Italian seasoning; 1/4 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); 1/2 lemon (juiced); 1 1/2 pounds boneless and skinless chicken thighs; 1 cup water or chicken broth; 2 teaspoons dried oregano; 1/2 teaspoon garlic powder; 1 tablespoon kosher salt; 1/2 teaspoon black pepper

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.

two bowls of chicken and gnocchi soup with spoons inside

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! 🙂

chicken and gnocchi soup in a bowl with carrots, greens and black pepper

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.

two bowls of chicken and gnocchi soup with herbs on the side

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.

chicken and gnocchi soup in a Dutch oven with a wooden spoon inside

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.