This Chicken Gnocchi Soup is a paleo and dairy free copycat recipe of the Olive Garden’s chicken gnocchi soup. This soup is warm, creamy, and the perfect cozy comfort food!
This post is in partnership with Bare Bones Broth. Though I am compensated for the work that I do, all opinions are my own.
I’ve only ever been to Olive Garden a couple of times. Of those times, I’ve had their chicken and gnocchi soup and it was delicious. As delicious as it was, the dairy filled soup didn’t sit well with me.
So what do I always do? Get into my kitchen and try to recreate a version that fits my dietary needs, and I really think I nailed it!
This soup is thick and creamy just the way it should be. I didn’t have to use any additional thickening agent other than the roux I made using cassava flour because of Bare Bones Broth brand new instant beverage mix!
Bare Bones Broth Instant Beverage Mix – Chicken can be used for so many things. I treat it like chicken bouillon and use it to make quick soups, as a seasoning (i.e. for veggies) or in this case to really help up the chicken flavor of the soup.
Because we’re not using things like heavy cream or half and half in this chicken gnocchi soup, the instant beverage mix helps bring out the flavor of the broth while not having to add more broth. More broth means the soup gets thinner and that’s not what we want!
Here are a few key things to make this the best chicken gnocchi soup:
- To keep it paleo you can use Trader Joe’s cauliflower gnocchi. Just throw it straight into the soup frozen.
- Regular gnocchi works too! There are also gluten free options out there.
- If you use regular gnocchi, your soup might get super super thick. If that’s the case, you can add an additional 1/4 cup of bone broth at a time until you get a consistency you want. The starch from potato gnocchis is why it will thicken the soup.
- This is a taste as you go kind of soup. You judge how much kosher salt and ground black pepper you want to use.
- I prefer to use shredded dark meat in this soup because it’s really forgiving but obviously do you.
Chicken Gnocchi Soup (Paleo, Dairy Free)
This Chicken Gnocchi Soup is Paleo and dairy free version of the Olive Garden's chicken gnocchi soup.
- 3 tbsp ghee or butter
- 1 cup diced onion
- ½ cup diced celery
- 3 garlic cloves minced
- ¼ cup cassava flour or all-purpose flour
- 1 packet Bare Bones Broth Instant Beverage Mix - Chicken
- 2 cups almond milk
- 2 ½ cups Bare Bones Broth Chicken Broth
- 1 tbsp fresh thyme removed from stem and roughly chopped
- 1 cup shredded carrots
- 16 oz cauliflower gnocchi or any kind of gnocchi
- 2 cups cooked shredded chicken
- 1 ½ cups roughly chopped baby spinach
- kosher salt to taste
- ground black pepper to taste
In a stock pot, add the ghee over medium heat. Once melted add the onion, celery, minced garlic, a couple pinches of kosher salt and a pinch of ground black pepper.
Saute for about 4-5 minutes or until onions are translucent and it becomes fragrant.
Add the cassava flour and 1 packet of Bare Bones Broth Instant Beverage Mix - Chicken to the veggies. Mix until everything is well coated and you can no longer see the flour.
Next stir in the almond milk and Bare Bones Broth Chicken Broth.
When the soup comes to a boil, add in the fresh thyme, shredded carrots, gnocchi, and shredded carrot.
Lower the heat down and simmer for 10-15 minutes stirring occasionally or until the gnocchi is cooked through and soup has thickened.
Turn the heat off, add the spinach in and stir until the spinach is well combined.
Taste the soup to see if you need additional kosher salt and ground black pepper.