Can I use cauliflower gnocchi?

I have tested this recipe with cauliflower gnocchi and found it gets verrrrrry mushy! That being said, if mushy gnocchi doesn't bother you feel free to use it.

What type of gnocchi should I use?

Shelf-stable potato gnocchi is my preferred type of gnocchi to use in this recipe. Especially because it holds up best for leftovers! That being said, you can definitely use fresh potato gnocchi too. But as I stated above I'd skip the cauliflower gnocchi because I find it breaks down in the cooking of the soup.

What do I eat with Chicken Gnocchi Soup?

Generally my go-to answer is always some fresh, crusty bread! That being said this chicken gnocchi soup is perfect on its own or with a side salad .

Can I swap out the veggies?

For sure! See above for some suggestions but yes you can easily swap in different veggies.

Can I make this in the Instant Pot

I wouldn't recommend it. I find that the Instant Pot makes the gnocchi very mushy and breaks it apart.

Can I make this in the Slow Cooker?

Yes, you can! It won't save you much time since this chicken gnocchi soup is fairly quick to make (and all in one pot) but if you're running out for the day and would rather throw it in the slow cooker you most definitely can. I still think a good browning of the chicken before you put it in the slow cooker is a good idea. I also would wait to put the spinach and gnocchi in at the end otherwise both will get very mushy.

Can I make this soup dairy-free?

Yes! Replace the butter with olive oil and use a dairy-free milk in place of whole milk.

Can I use cornstarch instead of tapioca starch?

Yes. Cornstarch can be used in place of tapioca starch in the same amounts.

Chicken Gnocchi Soup [Healthier Swaps!]

Chicken Gnocchi Soup

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Thick and hearty chicken gnocchi soup that’s perfect for those cold winter nights! Move over Olive Garden, this gnocchi soup features some healthier swaps so you can feel guilt-free about indulging in a bowl of this goodness!

Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Cook
Cuisine: Italian

Ingredients

Scale

2 tbsp butter, divided
1 lb boneless, skinless chicken breasts
1 large yellow onion, chopped
3 celery ribs, chopped
1 large carrot, shredded
1 garlic cloves, minced
1 tbsp tapioca starch (or cornstarch)
3 tbsp warm water (to make starch slurry)
6 cups chicken broth
1 cup whole milk (or other dairy or non-dairy milk)
1 tbsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper
5 oz fresh baby spinach
16 oz potato gnocchi

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Instructions

To a large stock pot or dutch oven add 1 tbsp of butter over medium heat.
Add your chicken breasts and brown on both sides for roughly 3 minutes per side.
Remove chicken from pot and set aside.
Add remaining tablespoon of butter and stir in onion, celery, carrot and garlic cloves. Saute in butter for 5 minutes.
In a small bowl combine tapioca starch and warm water. Stir until tapioca starch is fully dissolved in water.
Pour tapioca starch slurry over your vegetables in the pot and stir to combine.
Add chicken broth, whole milk, fresh thyme, salt and pepper to pot and bring to a boil.
Lower heat to a simmer and add your chicken and any juices back into the pot.
Simmer chicken for 15 minutes or until cooked all the way through.
Using tongs remove chicken from pot and place on a cutting board. Allow to cool for 5 minutes before shredding using two forks.
Add shredded chicken back into pot.
Stir in spinach and gnocchi and continue to simmer for an additional 10-15 minutes.
Serve immediately or store in an airtight container in the fridge for up to 5 days. See instructions above for freezing soup.

Find it online: https://www.thehealthymaven.com/chicken-gnocchi-soup/