Chicken and Cauliflower Gnocchi Soup

dairy free, Food, GF, Soups

This recipe is coming just in time for the snowy, slushy, cold and wet midwestern weather. This soup is hearty, gluten and dairy free and a delicious alternative to Olive Garden’s Chicken and Gnocchi soup…that won’t make you regret it later!

For the Cauliflower Gnocchi


  • 12 ounces frozen cauliflower
  • 2/3 cup Bob’s Red Mill GF Flour
  • 1 teaspoon salt
  • 1-2 tablespoons olive oil

For the soup


  • Prepared Cauli Gnocchi
  • 2-3 Tablespoons Olive Oil
  • 1/2-1 Cup diced onion (to taste preference)
  • 1 stalk of celery, chopped finely
  • 16 ounces shredded carrots
  • 1 teaspoon dried parsley
  • 1 Tablespoon garlic powder or 2 garlic cloves, minced
  • 1/2 teaspoon Thyme
  • Salt and Pepper to taste
  • 2 chicken breasts, cooked and shredded
  • 4 cups chicken broth or chicken bone broth
  • 1 cup Original Nutpods
  • 2 tablespoons arrowroot starch
  • 10 ounces frozen or fresh spinach


Cauli Gnocchi

  1. Boil frozen cauliflower for about 5 minutes before draining and allowing to cool on a dish towel for an additional 5-10 minutes.
  2. Using the dish towel, squeeze all excess liquid out of the cauliflower (I like to wring it two or three times over the sink!)
  3. In a blender, combine pulse cauliflower until it resembles fine crumbles. Add flour and salt, pulsing until it resembles a dough.
  4. On a floured surface create a ball with the dough before breaking into fourths. Roll each smaller section into a rope-like shape and cut about 1 inch sections to create your cauli gnocchi.
  5. Heat olive oil in a large non-stick skillet and cook gnocchi until lightly browned on each side.


  1. Heat olive oil in a large stock pot
  2. Saute onions and chopped celery until onions are transparent and tender
  3. Add shredded carrots, parsley, thyme, garlic, cooked chicken, and broth to the stock pot. Bring the mixture to a rolling boil.
  4. Ladle out about 1/4 cup heated broth and make a slurry with the arrowroot starch before adding back into the pot with original nutpods and spinach.
  5. Allow the soup to simmer for 20-30 minutes, adding salt and pepper to taste as necessary.
  6. Serve with your favorite salad and gluten free bread for a complete and delicious meal.

Please be sure to share this recipe with a friend who might like it! As always we love seeing your creations on Instagram and Facebook using the hashtag #biteswithbeth

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s