Dairy-Free Chicken and Gnocchi Soup {Olive Garden Copycat + GF}
A creamy and fuss-free Olive Garden copycat, this dairy-free Chicken and Gnocchi Soup is the ultimate comfort food. A dairy and gluten-free take on a classic.
Prep Time15 minutesmins
Cook Time6 minutesmins
Pressurizing/depressurizing time25 minutesmins
Total Time21 minutesmins
Course: Soup
Cuisine: Fusion
Keyword: Dairy-free chicken and gnocchi soup, gluten-free chicken and gnocchi soup
Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.
Add the carrots, celery, onion, garlic, gnocchi, chicken, and spices in the Instant Pot. Pour the chicken broth over ingredients and stir to combine.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. <—–If you have any questions about those terms, check out this post on recipes for Instant Pot beginners.
When the Instant Pot is done cooking, allow for a natural release for 5 minutes, and then use a clean kitchen towel and flip the steam release handle to “venting” to remove any additional pressure.
Remove the lid and add in the milk. Stir and serve.
Stovetop Instructions
Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.
In a heavy pan (like a dutch oven), heat 2 tbsp olive oil over medium heat. Add carrots, celery, and onions stirring to combine. After about 10 minutes of cooking, add the garlic. Add chicken. Cook for 5-10 more minutes.
Add the chicken broth and parsley, tarragon, thyme, smoked paprika, salt, and pepper. (NOTE: you'll need 5 cups of chicken broth to make this on the stovetop).
Crank the heat up to medium-high, add the gnocchi and milk and bring the mixture to a gentle boil. Stirring constantly, cook on medium-high for 2-4 minutes. Reduce the temperature to medium and cook until the gnocchi is floating on the top.
Slow Cooker Instructions
Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.
Add the carrots, celery, onion, garlic, chicken, and spices in the slow cooker. Pour the chicken broth over ingredients and stir to combine. (NOTE: you'll need 6 cups of chicken broth to make this in a slow cooker).
Cook on low for 8 hours or high for 6 hours.
30 minutes prior to serving, add the gnocchi and milk. Stir and put the lid back on and put the crockpot on high. Soup is ready to serve when the gnocchi are floating on the top.
Notes
If you use fresh herbs instead of dried, you'll need 1 tbsp fresh to equal 1 tsp of dried.No Nut Pods? Use half coconut cream and half almond or cashew milk.You can use the same amount of tapioca starch in place of the arrowroot powder if needed.