Gluten-Free Gnocchi Chicken Soup
This gluten-free gnocchi chicken soup is creamy, nourishing, and ready in 30 minutes. Tender chicken, soft gnocchi, and coconut-based broth make it the ultimate comfort meal for busy families!
You know that feeling when you want something warm, filling, and genuinely comforting—but you don’t want to spend all afternoon cooking? This gluten-free gnocchi chicken soup is exactly that. It’s become my go-to when the weather turns chilly and everyone needs something nourishing on the table without fuss.
What I love most is how naturally this gluten-free soup comes together without requiring special tricks or hard-to-find ingredients. The cauliflower gnocchi stays tender and absorbs all those wonderful flavors, while the creamy coconut milk base creates this silky richness that makes you feel like you’re treating yourself.
If you’re managing gluten sensitivity or just exploring paleo soup options, this gluten-free gnocchi chicken soup proves that comfort food and dietary flexibility absolutely belong together.
Table of Contents
Why This Gluten-Free Gnocchi Chicken Soup Works for Everyone
This gluten-free gnocchi chicken soup is proof that comfort food doesn’t require complicated techniques or obscure ingredients. Whether you’re navigating gluten sensitivity, exploring paleo soup options, or just craving something warm and nourishing, this recipe delivers without compromise.
The beauty of this gluten-free soup is its flexibility and forgiving nature. You can prep it in about 30 minutes, adapt it to whatever vegetables you have on hand, and feel genuinely satisfied with every spoonful. That’s the kind of real-world cooking that actually works for busy families juggling multiple priorities.
Looking for more nourishing options? Explore our collection of easy gluten-free dinner ideas and discover even more paleo-friendly recipes to round out your weeknight rotation.
The Best Gluten-Free Gnocchi Chicken Soup
Equipment
- Large stock pot
- Small bowl
- Whisk
- Measuring cups and spoons
- Instant-read meat thermometer
- Cutting board
- Knife
Ingredients
Protein & Base
- 2 tbsp olive oil
- 1 lb chicken breast or thigh, cubed
- 1 tsp sea salt, divided
- 0.25 tsp black pepper (omit for AIP)
Aromatics & Vegetables
- 0.5 medium white onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 cup carrots, shredded
- 2 cups spinach
Broth & Creaminess
- 3 cups chicken broth
- 2 cups full-fat coconut milk
- 2 tsp arrowroot starch
Texture & Finishing
- 12 oz cauliflower gnocchi (Trader Joe’s or homemade)
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large stock pot over medium heat, then add your cubed chicken and season lightly with salt and pepper. Let it cook undisturbed for a few minutes on each side until it develops a light golden exterior and reaches an internal temperature of 165°F. Once cooked through, remove it to a plate—you’re building flavor here, not cooking the chicken all the way through yet.
- Add the diced white onion to the same pot with the chicken drippings and let it cook for 3–4 minutes until it starts turning translucent and fragrant. Then add your chopped celery and minced garlic, cooking for another 2–3 minutes so everything becomes soft and perfumy. This aromatic foundation is what makes this gluten-free gnocchi chicken soup taste like it simmered for hours.
- While those vegetables are becoming tender, whisk together the coconut milk and arrowroot starch in a small bowl—this mixture helps create a silky, thickened broth without any cornstarch. Pour this mixture into the pot along with the chicken broth, your cooked chicken, shredded carrots, and the cauliflower gnocchi. Season with the remaining salt and stir everything together well so nothing sticks to the bottom.
- Bring the soup to a gentle simmer and let it bubble softly for 8–10 minutes, allowing the gnocchi to become tender and all those glorious flavors to find each other. You’ll notice the broth thickening slightly from the arrowroot, creating a luxurious texture that coats your spoon. Stir occasionally so nothing settles at the bottom of the pot.
- Stir in your fresh spinach and let it wilt right into the pot—it takes just 1–2 minutes and adds tremendous nutrition and color. The spinach becomes silky and tender, almost melting into the creamy broth alongside everything else.
- Ladle your gluten-free gnocchi chicken soup into bowls while it’s warm and steaming, topping each serving with fresh chopped parsley. The parsley adds brightness and a pop of freshness that makes every spoonful feel special.
Notes
Ingredients
| Protein & Base | |
|---|---|
| 2 tbsp olive oil | |
| 1 lb chicken breast or thigh, cubed | |
| 1 tsp sea salt, divided | |
| ¼ tsp black pepper (omit for AIP) |
| Aromatics & Vegetables | |
|---|---|
| ½ white onion, diced | |
| 2 stalks celery, chopped | |
| 2 cloves garlic, minced | |
| 1 cup carrots, shredded | |
| 2 cups spinach |
| Broth & Creaminess | |
|---|---|
| 3 cups chicken broth | |
| 2 cups full-fat coconut milk | |
| 2 tsp arrowroot starch |
| Texture & Finishing | |
|---|---|
| 12 oz cauliflower gnocchi (Trader Joe’s or homemade) | |
| 1 tbsp fresh parsley, chopped |
Step-by-Step Instructions
Step 1: Sear the Chicken
Heat olive oil in a large stock pot over medium heat, then add your cubed chicken and season lightly with salt and pepper. Let it cook undisturbed for a few minutes on each side until it develops a light golden exterior and reaches an internal temperature of 165°F. Once cooked through, remove it to a plate—you’re building flavor here, not cooking the chicken all the way through yet.
Step 2: Soften Your Aromatic Base
Add the diced white onion to the same pot with the chicken drippings and let it cook for 3–4 minutes until it starts turning translucent and fragrant. Then add your chopped celery and minced garlic, cooking for another 2–3 minutes so everything becomes soft and perfumy. This aromatic foundation is what makes this gnocchi chicken soup taste like it simmered for hours.
Step 3: Create the Creamy Base
While those vegetables are becoming tender, whisk together the coconut milk and arrowroot starch in a small bowl—this mixture helps create a silky, thickened broth without any cornstarch. Pour this mixture into the pot along with the chicken broth, your cooked chicken, shredded carrots, and the cauliflower gnocchi. Season with the remaining salt and stir everything together well so nothing sticks to the bottom.
Step 4: Simmer and Merge the Flavors
Bring the soup to a gentle simmer and let it bubble softly for 8–10 minutes, allowing the gnocchi to become tender and all those glorious flavors to find each other. You’ll notice the broth thickening slightly from the arrowroot, creating a luxurious texture that coats your spoon. Stir occasionally so nothing settles at the bottom of the pot.
Step 5: Wilt in the Greens
Stir in your fresh spinach and let it wilt right into the pot—it takes just 1–2 minutes and adds tremendous nutrition and color. The spinach becomes silky and tender, almost melting into the creamy broth alongside everything else.
Step 6: Serve and Celebrate
Ladle your gluten free gnocchi chicken soup into bowls while it’s warm and steaming, topping each serving with fresh chopped parsley. The parsley adds brightness and a pop of freshness that makes every spoonful feel special.
Substitutions
Store-Bought vs. Homemade Gnocchi
Trader Joe’s cauliflower gnocchi is convenient and reliably gluten-free, but you can absolutely make your own homemade gnocchi for an AIP-compliant version or if you want that from-scratch satisfaction. Homemade requires a bit more time, but the gluten free gnocchi chicken soup will taste equally delicious either way.
Coconut Milk Swap for Creaminess
If you’re not a coconut milk person, heavy cream works beautifully in this gluten-free soup and creates an equally luscious texture. Use the same amount and skip the arrowroot if using dairy cream, though a touch of it doesn’t hurt for extra silkiness in your gluten free gnocchi chicken soup.
Broth Variations
Vegetable broth works if you prefer it, though chicken broth gives this gluten-free gnocchi chicken soup deeper, richer flavor. You can also use bone broth for extra collagen and nutritional density—just use the same amount and your soup becomes even more nourishing.
Leafy Green Flexibility
Spinach is mild and versatile, but kale, Swiss chard, or even arugula work wonderfully in this gluten-free soup. Add heartier greens like kale a bit earlier in the cooking process so they have time to become tender, especially in this gluten-free gnocchi chicken soup.
Troubleshooting: Common Soup Questions
Gnocchi Is Falling Apart or Getting Mushy
Cauliflower gnocchi is more delicate than traditional wheat varieties, so gentle heat and minimal stirring are your friends. Add it with the broth and don’t stir constantly—let it cook undisturbed in the simmering liquid so it holds its shape in your gluten-free gnocchi chicken soup.
Soup Seems Too Thin or Watery
The arrowroot starch should thicken things up, but if your gluten-free gnocchi chicken soup is still too thin, whisk another teaspoon of arrowroot with a tablespoon of cold broth and stir it in. Let it simmer for 2–3 minutes so the starch activates and thickens your soup beautifully.
Broth Tastes Bland or One-Dimensional
Make sure you’re seasoning generously—salt really does make everything taste better. Taste your gluten-free gnocchi chicken soup before serving and add salt bit by bit until flavors really pop. A squeeze of fresh lemon juice at the end also brightens everything up.
Chicken Is Tough or Stringy
Cubing your chicken into roughly ¾-inch pieces keeps it tender since smaller pieces cook faster and don’t dry out. Don’t skip the initial searing step—it adds flavor and helps the chicken stay moist in your gluten-free gnocchi chicken soup.
Storage & Meal Prep Magic
Storing Your Leftovers
Let cooled soup sit in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making leftover gluten-free gnocchi chicken soup even more delicious the next time you reheat it. Store any remaining gnocchi separately if you’re worried about it breaking down further.
Freezing for Later
This gluten-free gnocchi chicken soup freezes beautifully for up to 2 months—just leave it out of the gnocchi initially. Cook your gnocchi fresh when you’re ready to reheat and eat, and your soup stays perfectly textured. Transfer cooled soup to freezer-safe containers, leaving a bit of headroom since it expands slightly as it freezes.
Serving Suggestions & Pairings
Serve this gluten-free gnocchi chicken soup with crusty gluten-free bread for soaking up every last spoonful of that creamy, comforting broth. A simple side salad brightens the richness of the coconut milk, or pair it with roasted vegetables for a more substantial meal. Around weeknight dinner or casual Sunday gatherings, this gluten-free soup becomes your new favorite centerpiece.
For a complete paleo meal, skip the gnocchi entirely and add extra vegetables and leafy greens instead—your gluten-free gnocchi chicken soup transforms into a pure paleo soup that’s just as satisfying. You could also serve alongside our creamy dairy-free macaroni salad for a no-stress dinner combination that covers all the bases.
Variations: Make It Your Own
AIP-Friendly Paleo Soup Version
Well, you can make this gluten-free gnocchi chicken soup entirely compliant by making your own AIP gnocchi from scratch (usually potato-based or cauliflower-based without problematic seasonings) and omitting the black pepper. Stick with the coconut milk base and focus on quality ingredients, and your paleo soup becomes a nourishing option for stricter dietary needs.
Heartier Root Vegetable Addition
Add diced sweet potato, parsnips, or turnips alongside the carrots for a more substantial gluten free gnocchi chicken soup that feels extra filling. These vegetables add natural sweetness and body that makes the soup feel like a complete meal without needing side dishes.
Garden Vegetable-Packed Version
Man, oh man, you can really pack this gluten-free soup with vegetables—add zucchini, mushrooms, or bell peppers for extra nutrition and flavor. Chop them small so they cook quickly, and your gluten-free gnocchi chicken soup becomes even more veggie-forward and nourishing.
Creamy Herb Upgrade
Stir in fresh herbs like dill, thyme, or tarragon right at the end for brightness and sophistication in your gnocchi chicken soup. Fresh herbs added at the finish don’t lose their delicate flavor, making your paleo soup taste restaurant-quality without extra effort.
FAQs About Gluten-Free Gnocchi Chicken Soup
Can I use regular gnocchi in chicken soup?
Regular wheat-based gnocchi contains gluten, so for a true gluten-free gnocchi chicken soup, stick with cauliflower gnocchi or potato-based gluten-free varieties. Check labels carefully since some brands add wheat flour even to vegetable gnocchis, especially if you’re navigating paleo soup options or strict dietary needs.
Does gluten-free gnocchi chicken soup stay creamy when reheated?
Yes, the arrowroot starch keeps everything silky and thick even after refrigeration and reheating. Just reheat gently over medium heat with a splash of broth if needed—high heat can cause the coconut milk to separate, so low and slow is your friend for maintaining that creamy gluten-free gnocchi chicken soup texture.
What’s the best way to tell if my chicken is cooked through?
An instant-read meat thermometer inserted into the thickest piece should read 165°F—this is the safest method for ensuring your gluten-free gnocchi chicken soup is properly cooked without drying out the chicken. If you don’t have a thermometer, cut into a piece and look for white meat with no pink inside.
Can I add pasta instead of gnocchi?
Absolutely! Gluten-free pasta works if you prefer it, though gnocchi creates a unique texture that’s particularly special in this gluten-free chicken soup. Cook pasta separately and add it just before serving if you want to keep it from getting mushy—the paleo soup version stays best with gnocchi or vegetables only.
How do I make this a heartier main dish?
Add more vegetables, increase the chicken amount, or serve with gluten-free bread and our beginner-friendly gluten-free side dishes on the side. You could also make this gluten-free gnocchi chicken soup in a larger batch for lunch prep all week.
Why is arrowroot starch used instead of cornstarch?
Arrowroot is paleo-friendly and works beautifully for thickening this gluten-free soup without any digestive upset that some people experience from cornstarch. It creates a silkier, more luxurious texture in your gluten-free gnocchi chicken soup, though cornstarch works if that’s what you have on hand.
Final Thoughts
This gluten-free gnocchi chicken soup is the kind of meal that becomes a regular in your kitchen rotation without you even planning it. It’s comforting without being heavy, nourishing without being complicated, and genuinely ready whenever hunger strikes.
Make this soon, and I promise you’ll be craving it regularly. Your family will ask for it again within weeks, and you’ll be thrilled to oblige because it’s this easy to create something everyone absolutely loves.
