Chicken Gnocchi Soup (Dairy-Free)

What do you need to make This Dairy-Free Chicken Gnocchi Soup?

• Mirepoix: A mix of chopped carrots, celery, and onions.
• Peppers: Poblano and Jalapeno. These peppers are totally optional but add a bit more flavor and color to the soup. I don’t find the soup to be spicy at all (a 3 on a scale of 1-10), but if you are sensitive to spice, omit the peppers.
• Chicken: To make this a quick and easy 30-minute soup recipe, use precooked chicken. You can use leftover chicken, or buy a rotisserie chicken like I did! It makes creating this chicken gnocchi soup a breeze! If you prefer to cook the chicken with the soup you’ll need 1.5 pound cut into large cubes, which will then be shredded once fully cooked.
• Bacon: Applewood smoked bacon is the best for this soup and gives the soup a subtle smoky flavor. (feel free to omit the bacon)
• Aromatics: Fresh Oregano, Rosemary, and Garlic add depth to the soup
• Chicken Broth: I use 4 cups of chicken broth. The ingredients will first simmer in chicken broth until it is time to add the cream. If you soup is too thick –because yes, this soup does turn into more of a hearty thick stew, then add more chicken broth at the end until you reach your desired consistency.
• Cashew Cream: I LOVED how the cashew cream influenced this recipe. I usually use coconut cream as my dairy-free go-to, but chose to use cashew cream to avoid the detectable coconut flavor that comes with using coconut cream. I am so happy I did! The cashew cream took on all the flavors used in the soup and made the soup mouthwatering and creamy! Even if you are not dairy-free, I recommend using cashew cream instead of heavy cream; it was phenomenal! Cashew cream is simple to make. Here is my quick method recipe for making the perfect cashew cream.
• Gnocchi: There are many pre-made gnocchi options available. In this recipe, I have tried frozen gnocchi and regular room-temperature packaged gnocchi. You can also go the extra mile and make gnocchi from scratch! It is actually way easier than it sounds!

How To Make Chicken Gnocchi Soup

1. Start by prepping the ingredients: chop the carrots, onion, garlic, celery, bacon, poblano pepper, and jalapenos pepper. Shred your precooked chicken into bite-sized pieces. You’ll need about 2.5 cups of cooked chicken. Prepare the cashews for the cream by bringing 2 cups of water to a boil, then pouring it over a bowl of raw cashews. Allow the cashews to soak for at least 15 minutes.
2. Once your ingredients are prepped, add cooking oil to a large Dutch oven or pot and saute the onions for about 2-3 minutes, or until fragrant and translucent. Then, add the carrots and onions and saute for another 2 minutes. Finally, add the garlic, sliced peppers, and bacon. Saute for 5 minutes.
3. Mix in the seasonings and saute for 1 minute, or until fragrant. Then, add the sliced chicken breast, fresh herbs, and broth. Bring the mixture to a boil and boil for 5 minutes. (If your chicken is raw, simmer over medium heat for 20 minutes, until the chicken is cooked through.)
4. Then, stir in the gnocchi. Reduce the heat to medium heat, cover, and simmer for 15 minutes. While the soup is simmering, make the cashew cream. Drain the cashews, add them to a blender, along with 1.5 cups of water. Blend until smooth.
5. Pour the cashew cream into the soup. Mix well, then add in the raw spinach. Let the soup simmer for 5 more minutes, or until warmed through. If the soup is too thick, add additional broth.
6. Stir the soup before serving and garnish with chopped green onion. Enjoy!

Substitutions and Recipe Variations

• DAIRY OPTION: If you prefer to skip the cashew cream, you can use heavy cream instead.
• DAIRY-FREE OPTION TWO: Use canned coconut milk instead of cashew cream if you desire a nut-free option. Keep in mind that using coconut milk will give the soup a coconut flavor.
• VEGGIES: Spinach is a great addition to the soup, but you can also use any leafy green like chard or kale.