SoupsGluten-Free

Gluten-Free Chicken & Gnocchi Soup

Name: Gluten-Free Chicken & Gnocchi Soup
Cuisine: American
Ingredients: 1.5 lb boneless, skinless chicken thighs; Salt & black pepper; 1 tbsp olive oil; 1 large yellow onion, diced; 5 garlic cloves, minced; 6 celery stalks, diced; 2 large carrots, diced; ½ cup dry white wine (optional, but adds depth); 4 cups chicken broth (plus more as needed); 1 cup heavy cream; 2–3 sprigs fresh rosemary & thyme (or dried to taste); Red pepper flakes, optional; 1 (12 oz) package DeLallo gluten-free mini gnocchi

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If someone you love is going through grief, loss, or something heavy right now, make them this soup.

This Chicken & Gnocchi Soup was made for a friend going through loss — inspired by the Olive Garden classic, but made at home with better ingredients and more care.

Gluten-Free Chicken & Gnocchi Soup

Recipe: Gluten-Free Chicken & Gnocchi Soup

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Ingredients & Method

1.5 lb boneless, skinless chicken thighs
Salt & black pepper
1 tbsp olive oil
1 large yellow onion, diced
5 garlic cloves, minced
6 celery stalks, diced
2 large carrots, diced
½ cup dry white wine (optional, but adds depth)
4 cups chicken broth (plus more as needed)
1 cup heavy cream
2–3 sprigs fresh rosemary & thyme (or dried to taste)
Red pepper flakes, optional
1 (12 oz) package DeLallo gluten-free mini gnocchi

Season chicken generously with salt and pepper. Brown in olive oil over medium-high heat until golden on both sides. Remove, chop, and set aside.
Add onion to the same pot and sauté until translucent. Stir in garlic and cook 1 minute.
Add celery and carrots; cook 6–8 minutes until slightly softened.
Deglaze with white wine, scraping up all the flavorful bits.
Add herbs, chicken, and broth. Add extra water if you prefer a more brothy soup. Cover and simmer 25–30 minutes until vegetables are tender.
Remove herbs. Taste and adjust seasoning. Add red pepper flakes if using.
Stir in cream, then add gnocchi directly to the pot. Bring to a gentle boil, cover, and cook ~5 minutes until gnocchi float and are tender throughout.
Rest 10 minutes before serving.
Serve in a bowl or mug.

Kara’s Notes

This is food that shows up for people.

https://karajonescooks.com/recipes/chicken-gnocchi-soup/ · Recipe by Kara Jones Cooks

Good to know

This comforting gluten-free soup combines browned chicken thighs, aromatic vegetables, and mini gnocchi in a rich, herb-infused broth with heavy cream. It rests for ten minutes after cooking to allow the flavors to coalesce before serving in a cozy bowl or mug.

Substitutions

Dried rosemary and thyme in place of fresh herb sprigs
Omit the dry white wine used for deglazing if preferred
Extra water alongside the chicken broth for a more brothy soup
Additional chicken broth instead of water to adjust liquid levels

Storage & reheating

Keep leftover soup in an airtight container in the refrigerator or freezer. Reheat on the stovetop over medium heat or in the microwave until hot throughout. A splash of additional broth or water can be stirred in during reheating if the soup has thickened.

Common questions

How long does the soup simmer before adding the gnocchi?

After adding the herbs, chicken, and broth, cover the pot and simmer for 25 to 30 minutes until the vegetables become tender.

How can you tell when the gnocchi is finished cooking?

The gnocchi is done after about 5 minutes of cooking at a gentle boil, once the pieces float to the surface and are tender throughout.

Is the white wine necessary?

No, the dry white wine used to deglaze the pot is optional, though it adds depth to the soup.

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