I recently had a request for a gluten-free version of my Creamy Chicken Gnocchi Soup.  While a hearty, creamy bowl of soup in Summer might sound crazy, we were in the throws of the annual “June Gloom” here in LA and this was actually a great cure.

While I would have loved to make my own gnocchi with this Serious Eats recipe, we’re still neck-deep in the kitchen remodel (drywall is up!) and a time when I can spend an afternoon making pasta is months away.

What I could do was experiment with every gluten-free pasta available on Amazon.  The winner for me was Le Veneziane’s Gluten Free Potato Gnocchi (not pictured).  Made sure you get the Potato Gnocchi and not their weird non-potato gnocchi.   I mean, it will work and you won’t be hungry after you eat it but, to me, gnocchi means potato and without it this is just a really creamy chicken noodle soup.  Also yummy, but sort of misleading given the title of this recipe.

This is a little more caloric than the non-gluten-free version but still clocks in under 500 calories for a super hearty meal.  It’s best served immediately but the leftovers are still good for lunch the next day both cold and reheated – which is a good thing because we’re swimming in leftovers 🙂

Gluten-Free Chicken Gnocchi Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: About 2 cups

Ingredients

• 2-1/2 tbs cornstarch
• 2 c low-sodium chicken broth, divided
• 1 tbs olive oil
• 1 medium onion, diced (about 2 cups)
• 1-1/2 c chopped carrots
• 1/2 tbs dried thyme
• 3 cloves garlic, finely minced
• 2 c skim milk
• 1 c half-and-half
• 1 package gluten-free potato gnocchi (recommend homemade or Le Veneziane)
• 12 oz cooked chicken breast, diced
• 2 c fresh spinach, packed, coarsely chopped
• 1/2 tsp cayenne pepper, or to taste
• 1/4 tsp nutmeg
• salt and pepper, to taste
• 2 tbs flat-leaf parsley, coarsely chopped (optional)

Instructions

Whisk the cornstarch with 1/2 cup chicken broth and set aside.

Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and carrots and cook, stirring, until the onion is translucent and the carrot crisp-tender, about 5 minutes. Add the thyme and garlic and cook another minute, until fragrant.

Add the milk, remaining chicken broth, and half and half and bring to a boil.

Stir in gnocchi and cook 2-3 minutes or time indicated on the package instructions.

Add cornstarch slurry, cayenne and nutmeg and stir until soup begins to thicken, 1-2 minutes. Stir in the chicken and spinach and cook for 1-2 minutes until heated through.

Remove from heat and let sit, covered 5-10 minutes.

Season with salt and pepper to taste, garnish with parsley, and serve.

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