Creamy Chicken Gnocchi Soup

Dairy-Free, Egg-Free, Peanut-Free, Fish-Free, Shellfish-Free



Prep Time:

30 Minutes

Cook Time:

30 Minutes






Kristina Koslosky


Inspired by Olive Garden, this copycat Creamy Chicken Gnocchi Soup has become a regular go-to soup for our household in Fall and Winter. You just can't beat that rich, creamy, loaded with flavor soup warming you up on a cold day!


    Vegan buttery spread
    Olive oil
    1 1/2 cup white onion, diced
    1 cup celery, diced
    1 1/2 cup shredded carrots
    3 garlic cloves, minced
    ½ cup flour
    3 cups almond milk
    3 cups chicken broth
    2 tsp. fresh thyme
    1 ½ cup fresh spinach
    1 rotisserie chicken
    2 16 oz. packages potato gnocchi
    Salt and pepper


1. In a large skillet, heat vegan buttery spread and olive oil. Sauté carrots, celery, and onion for 7-8 minutes. Add garlic and sauté for another 1-2 minutes.
2. Add the flour to create a roux, add another 2 tbsp. vegan buttery spread, and cook for one minute.
3. Slowly add almond milk to skillet. Stir to blend to form a creamy mixture.
4. Transfer almond milk to large 4 quart soup pot. Add chicken broth, thyme, spinach, and chicken. Stir to combine. Bring to boil and simmer for 5-10 minutes.
5. Add gnocchi. Cook for 2 minutes until gnocchi is done.
6. Salt and pepper to taste.
7. Serve and top with vegan Parmesan cheese.
    • Stay tuned, new recipes that pair well with this dish will be published soon!.
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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