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Creamy Chicken Gnocchi Soup | Gluten-Free, Dairy Free

by Capri Lilly

Creamy Chicken Gnocchi Soup is a rich, savory soup filled with colorful vegetables, seasoned chicken, smokey bacon, and pillowy textured gnocchi. It is the perfect cozy, hearty soup to warm you up on a cold winter evening. This recipe is completely dairy-free as luscious cashew cream is what gives this soup the rich, incredible depth that’ll leave you eating more and more.

I can’t find the words to describe how incredible this soup taste. Every single bite had my tastebuds exploding. This soup is creamy, rich, savory, and so satisfying. It’s absolutely perfect if you are looking for a cozy meal to warm you up during these flighty winter months.

This Creamy Chicken Gnocchi Soup Comes together so easily. I like to make this soup in my dutch oven and allow the flavors to blend over low heat for a couple of hours. However, you can just as easily make this soup in a crockpot, which is perfect if you want to simply throw the ingredients together and have a perfectly rich soup ready for dinner.

I love making gnocchi from scratch. It is a very romantic endeavor that takes hours in the kitchen and involves me spewing lots of adoring words to the potatoes and cassava flour so that the gnocchi comes out just right. For this recipe, I opted to skip this step and use my favorite pre-made gnocchi from Trader Joe’s. They have two types, Kale Gnocchi and Cauliflower Gnocchi, which is my absolute favorite and gluten-free. For this recipe, you can simply toss the gnocchi in frozen and allow it to cook and absorb the delectable flavors of the soup.

What you will need for the soup:

  • Mirepoix: the flavor base for the soup. A mix of chopped carrots, celery, and onions.
  • Peppers: Poblano and Jalapeno
  • Chicken Breast: 1 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 smokey flavor. (feel free to omit the bacon)
  • Aromatics: Fresh Oregano, Rosemary, and Garlic add depth to the soup
  • Chicken Broth: I use 4-5 cups of chicken broth. The ingredients will first simmer in chicken broth until it is time to add the cream.
  • Cashew Cream: I LOVED how the cashew cream impacted this recipe. I usually use coconut cream as my dairy-free go to but decided to use cashew cream in order 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 would recommend using cashew cream instead of heavy cream; it was phenomenal! Cashew cream is simple to make and here is my quick method recipe to making the perfect cashew cream.
  • Gnocchi: There are many pre-made gnocchi options available. I prefer the frozen options and like to use Trader Joe’s Cauliflower Gnocchi.

How to make this Creamy Chicken Gnocchi Soup in the Crockpot?

If you are making this soup in the dutch oven, simply follow the recipe instructions below. If you are making this soup in the Crockpot, you will need to alter a few steps.

First, to yield the most flavor from this soup, pan sear the chicken slightly to form a golden crust and maximize the flavor. In a medium pan over medium-high heat, add 1-2 tablespoons of olive oil. Once the oil has heated, add chicken. Season the chicken with cayenne pepper, oregano, and Italian seasoning. Saute the chicken for only 3-4 minutes, making sure to add the bacon chunks during the last minute.

Remove the chicken and bacon from the heat and add the chicken to the Crockpot with the remaining ingredients (except the cashew cream, kale, and gnocchi). Cook the soup on high for 4-5 hours or low for 6-8 hours.

After the soup is cooked and ingredients are soft, use two forks to shred the chicken (while inside the soup). Next, add the cashew cream, kale, and frozen gnocchi to the Crockpot. Cook the soup on high for 1 hour. Season with Salt and Pepper. Enjoy!

Quick Way to Make Cashew Cream

For this recipe, place 1 cup of raw unsalted cashews into a medium bowl. Boil 2 cups of water and pour the hot water over the cashews. Allow the cashews to soak for at least 15 minutes. When ready, place the cashews in a blender with 1/2 cup vegetable broth (or chicken broth). Slowly add up to 1/2 broth until you reach a creamy, smooth consistency. For a more detailed recipe or for tasty variations on this cashew cream, check out my blog post here.

Here is a quick, step-by-step video on how to make this delectable Chicken Gnocchi Soup!

chicken gnocchi soup
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5 from 2 votes

Creamy Chicken Gnocchi Soup

Creamy Chicken Gnocchi Soup is a rich, savory soup filled with colorful vegetables, seasoned chicken, smokey bacon, and pillowy textured gnocchi. It is the perfect cozy, hearty soup to warm you up on a cold winter evening. 
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 453kcal
Author: Capri Lilly


  • 1 lb Boneless Chicken Breast
  • 1/2 Red Onion, chopped
  • 4 Garlic Cloves, minced
  • 3 large Carrots, chopped
  • 3 Celery Stalks, chopped
  • 1 Poblano Pepper, chopped
  • 2 Jalapeno Peppers, chopped Optional
  • 4 cups Chicken Broth
  • 1 tsp Cayenne Pepper
  • 1 tsp Oregano
  • 1 tsp Italian Seasoning
  • 2 tbsp Fresh Oregano
  • 1 tbsp Fresh Rosemary
  • 1 1/2 cup Cashew Cream
  • 1 cup Kale
  • 2 Packages Frozen Gnocchi (I use TJ's Cauliflower Gnocchi)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Red Crushed Peppers
  • Salt and Pepper, as desired


  • In a large Dutch Oven pot over medium heat, add 1-2 tbsp olive oil then add 1/2 red onion, chopped. Sauté the onions for about a minute, then add 5 cloves of minced garlic. Sauté the garlic and onions for about 3-5 minutes to caramelize the onions.
  • Add the cubed chicken breast and pan sear for about 2-3 minutes. Season with cayenne pepper, Italian seasoning, dried parsley, and salt and pepper.
  • Add cubed bacon and sauté for about 1-2 minutes. Next add the chopped celery, poblano pepper, jalapeño peppers, and carrots. Mix all the ingredients together and pour in 4 cups of chicken broth and add the fresh oregano and rosemary.
  • Cover the pot and reduce the heat to a low heat and simmer for 2-3 hours, or until the vegetables are soft and chicken is tender/ making sure to stir occasionally.
  • Next, add the cashew cream, gnocchi, and kale. Cover the pot and simmer on low for 30-35 minutes, stirring occasionally.
  • Stir the soup before serving and garnish with chopped green onion. Enjoy!



Nutrition (per serving): 
Servings: 8
Fat: 18.7g
Calories: 453 
Protein: 23.5g
If you are making the recipe in the crockpot, follow the instructions above in my blog.

Disclaimer: Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you and helps me keep my site running! I’m sharing these products because I use them, trust them, and cannot recommend them enough. All thoughts and opinions are 100% my own

If you would like more tasty soup recipes, try these!

Creamy Butternut Squash Soup

Hearty Beef Stew

Carrot Lentil Soup

Irresistible Potato Leek Soup

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Tamara J. February 19, 2020 - 5:57 pm

I just love How hearty this soup is! Full of all of those delicious veggies, and the best part is that it is gluten and dairy free. Perfect for these cold winter nights!

Capri Lilly February 19, 2020 - 11:15 pm

Hearty soups are the best right!

Marta February 19, 2020 - 6:26 pm

I love that you made this both gluten AND dairy free. My friends with dietary restrictions will love me for finding this!

Capri Lilly February 19, 2020 - 11:18 pm

That’s great! The cashew cream makes it soo luscious and creamy!

Ali February 19, 2020 - 6:34 pm

I love me a good hearty one-pot meals!! This is going on the list to try ASAP!

Capri Lilly February 19, 2020 - 11:18 pm

Hope you like! 🙂

LaKita February 21, 2020 - 3:44 am

This recipe looks delicious and I love that you used the Trader Joe’s cauliflower gnocchi. I will definitely give it a try soon!

goodfoodbaddie March 6, 2020 - 5:34 pm

Hi Lakita! Thanks! I hope you like the soup. It’s one of my favs!

Adri February 22, 2020 - 1:21 am

I have never cooked with cashew cream before, but this recipe has me anxious to try!

goodfoodbaddie March 6, 2020 - 5:33 pm

Hi Adri! It’s so worth it! I’ve been using it in everything that calls for heavy cream lately. Its such a good dairy-free option and takes on the flavors of whatever you mix it with.

Katrina Adams February 22, 2020 - 2:39 am

This sou looks delicious!!

goodfoodbaddie March 6, 2020 - 5:32 pm

Hi Katrina! Glad you like 🙂

Jazz February 24, 2020 - 6:30 pm

I love TJ’s cauliflower gnocchi and this soup makes perfect use of it!

goodfoodbaddie March 6, 2020 - 5:32 pm

Hi Jazz! Me too. Trader Joe’s cauliflower gnocchi is so good and easy to add to any dish!

Mila February 24, 2020 - 6:42 pm

I love that gnocchi thickens up and makes a nice, hearty soup! SO delicious.

goodfoodbaddie March 6, 2020 - 5:30 pm

Hi Mila, same! I love Gnocchi. It’s so light and pillowy yet soaks up and holds a TON of flavor!

Kaluhu February 24, 2020 - 7:46 pm

You had me at bacon 😍😍😍😍

goodfoodbaddie March 6, 2020 - 5:30 pm

Hi Kaluhu! The bacon comes through so nicely in this soup! Adds so much depth to the flavor! 🙂

Alice March 19, 2020 - 8:53 pm

5 stars
I’ve made this soup twice now! My husband and I love it so much! It’s so easy to make in the crockpot and taste incredible!

Capri Lilly March 19, 2020 - 9:02 pm

Hi Alice, I am happy to hear that! Glad you like

Leslie March 20, 2020 - 8:04 pm

5 stars
I LOVEEEE this recipe! It was easy to make and tasted immaculate! 😋😋😋

Capri Lilly March 20, 2020 - 10:12 pm

Hi Leslie! I am so happy you like the recipe!


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