Chicken Gnocchi Soup (Without Half and Half)
A one pot chicken gnocchi soup that gets its creaminess from a cornstarch slurry and a splash of dairy free cream rather than half and half. Pillowy gnocchi, shredded chicken, mushrooms and spinach, ready in under 30 minutes.
Video
Equipment
Ingredients
- 1 pound potato gnocchi, fresh or dried
- 1 ½ cup cooked chicken, and shredded
- 2 medium carrots, grated or sliced
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes, optional
- salt, to taste
- ¼ teaspoon black pepper, to taste
- 1 ½ cup dairy-free heavy cream
- 2 cups fresh spinach, baby or regular
- 5 cups vegetable broth, or chicken broth, warmed before adding to the soup
- 7 ounces cremini mushrooms, sliced thin
- 2 medium cloves garlic, minced
- ½ medium yellow onion, finely diced
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 2 stalks celery, sliced medium thick
- 1 tablespoon cornstarch
- fresh rosemary, thyme, parsley for garnish
Instructions
- In a large pot or dutch oven melt butter and cooking oil over medium-high heat. Add onion, carrots, celery, and mushrooms. Saute for 2 minutes and add garlic, a generous amount of salt and black pepper, red chili flakes, thyme, rosemary, and Italian seasoning. Saute for 2 more minutes.1 tablespoon butter, 1 tablespoon cooking oil, ½ medium yellow onion, 2 medium carrots, 2 stalks celery, 7 ounces cremini mushrooms, 2 medium cloves garlic, salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ½ teaspoon Italian seasoning
- Make cornstarch slurry. In a measuring jug combine cornstarch with 2 tablespoons of water.1 tablespoon cornstarch
- Pour in the warm broth and cornstarch slurry. Take it to a gentle boil, reduce the heat and simmer until the soup has thickened. Add in the gnocchi and chicken. Simmer until gnocchi are softened (usually 3-5 minutes) and stir in the spinach. Once the spinach has reduced in half take the pot off the heat and stir in the soy cream. Make sure the soup is not burning hot or simmering when you add in the cream as it may curdle. Let the creamy broth stand for 5 minutes and serve with fresh herbs, black pepper, more crushed red chili flakes, and garlic bread on the side. If you like this recipe, please leave a 5-star rating, thank you!5 cups vegetable broth, 1 pound potato gnocchi, 1 ½ cup cooked chicken, 2 cups fresh spinach, 1 ½ cup dairy-free heavy cream , fresh rosemary
Notes
- No half and half needed. The cornstarch slurry does the thickening and a dairy free cooking cream finishes it, so you get a creamy bowl with no heavy cream or cheese.
- Add the gnocchi last. Three to five minutes is all they need. Once they float to the top they are done, and anything longer turns them soft and pasty.
- Take the pot off the heat before the cream goes in. Cream stirred into a boiling soup can split. Let it stop bubbling first, then stir it through.
- It thickens overnight. The gnocchi keep drinking up the broth in the fridge. Loosen leftovers with a splash of broth or milk when you reheat them.
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