Gnocchi Chicken Soup (Olive Garden Copycat, Paleo, GF)
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast
cubed, or thigh
- 1 tsp sea salt
divided
- 1/4 tsp black pepper
omit for AIP
- 1/2 white onion
diced
- 2 stalks celery
chopped
- 2 cloves garlic
minced
- 2 cups full-fat coconut milk
- 2 tsp arrowroot starch
- 3 cups chicken broth
- 1 cup carrots
shredded
- 12 oz cauliflower gnocchi
Trader Joes, or homemade for AIP… see notes
- 2 cups spinach
- 1 tbsp parsley
chopped
Directions
- 1
Using a large stock pot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
- 2
Add the onion to the pot and cook for 3-4 minutes. Add the celery and garlic and cook for another 2-3 minutes.
- 3
While the vegetables cook, whisk together the coconut milk and arrowroot starch. Pour into the pot along with the chicken broth, additional seasoning, cooked chicken, shredded carrots, and gnocchi. Stir well to combine.
- 4
Bring to a low simmer and allow to cook for 8-10 minutes. Stir in the spinach and allow to wilt.
- 5
Serve warm topped with parsley.
Gnocchi Chicken Soup (Olive Garden Copycat, Paleo, GF)
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About this Recipe
Craving the comforting warmth of Olive Garden's Gnocchi Chicken Soup, but seeking a healthier, homemade alternative? This recipe delivers all the familiar flavors you love, crafted with real food ingredients that are also Paleo, dairy-free, and gluten-free friendly. This Gnocchi Chicken Soup comes together quickly, perfect for a satisfying weeknight meal.
What makes this Gnocchi Chicken Soup stand out is its clever adaptation of a restaurant favorite, making it accessible for those following specific dietary needs without sacrificing flavor. We achieve a rich, creamy base without any dairy, and use cauliflower gnocchi to keep it naturally gluten-free and grain-free. It's a quick, satisfying meal that truly tastes homemade.
Prepare for a bowl of pure comfort. You'll find tender, savory chicken cubes nestled among soft, pillowy cauliflower gnocchi. The rich, velvety broth, made with full-fat coconut milk and fragrant chicken broth, is infused with aromatic garlic, onion, and celery, balanced by sweet shredded carrots and vibrant spinach. Each spoonful offers a delightful blend of textures and deeply satisfying flavors, reminiscent of your favorite takeout but with a fresh, wholesome feel. This soup is designed to be effortlessly delicious, offering a hearty yet light meal.
This recipe offers great flexibility. Feel free to swap the chicken breast for chicken thigh for an even richer flavor. For those following an Autoimmune Protocol (AIP), simply omit the black pepper and ensure you're using homemade gnocchi that adheres to AIP guidelines. You could also experiment with adding other quick-cooking, compliant vegetables like kale during the last few minutes of simmering.
Serve this Gnocchi Chicken Soup as a heartwarming main course for a cozy weeknight dinner, or as a comforting meal to share with family and friends. A sprinkle of fresh parsley adds a final bright touch.