This comforting recipe features one of my absolute favorite ingredients ever - cauliflower gnocchi! They work so well in this recipe to create a "dumpling" like texture when simmered away in the soup. If you are a fan of chicken & dumplings or chicken pot pie, I think you're going to love this comforting soup recipe!
My favorite cauliflower gnocchi are the Trader Joe's brand which you can find in the beloved freezer section. Just add them straight from the freezer into the simmering soup. They have the softest, pillowy texture.
The key to making this dairy-free soup nice and creamy is the combination of coconut milk and an arrowroot or cornstarch slurry. Mix about a tablespoon of Arrowroot starch with about 2-3 tablespoons of water until dissolved, and pour the mixture in the soup. I like to use coconut milk to add creaminess to the soup, but you could also use regular milk or cream.
This is the perfect recipe for the gloomy, chilly weather this spring is still holding on to. It's comforting, wholesome, and delicious!
Did you make this recipe? Tag me in your photos on Instagram @TheInspiredOven and add the hashtag #TheInspiredOven, I'd love to see your creations!
Chicken & "Dumpling" Soup with Cauliflower Gnocchi
Ingredients
- 1.5 lbs chicken breast, cubed
- 2 Tbsp Ghee, divided
- 1 Medium Yellow onion, diced
- 3 Large Carrots, chopped
- 3 Celery Stalks, chopped
- 2 Cloves Garlic
- Salt & Pepper to taste
- 1 Tsp Dried Parsley
- 2 Tsp Dried Thyme
- 1/2 Tsp Dried Sage
- 4 Cups Chicken Stock
- 1 Cup Frozen Peas
- 15 oz Can full-fat Coconut Milk
- 1 Package Frozen Cauliflower Gnocchi
- 1 Tbsp Arrowroot Starch
- 2 Tbsp Water
Instructions
- In a large pot, cook chicken in 1 tbsp ghee over medium high heat until browned. It’s ok if chicken is not fully cooked through – it will finish cooking while the soup is simmering. Season with salt & pepper to taste. Remove chicken & pan juices from pot and set aside.
- In the same pot, add remaining ghee or butter and saute onion, carrots, and celery until softened, about 3 minutes. Add garlic, spices & season with salt & pepper to taste. Cook another minute or two until garlic is fragrant.
- Add cooked chicken and chicken stock to pot and bring soup to a simmer.
- Once soup is simmering, stir in coconut milk. In a small bowl combine arrowroot starch and water until smooth, then mix into soup, stirring until combined.
- Add in frozen peas and package of cauliflower gnocchi and cook for 15 minutes until gnocchi are cooked through and soup thickens, stirring frequently.
Nutrition Facts
Chicken & "Dumpling" Soup with Cauliflower Gnocchi
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 363 | |
| % Daily Value* | ||
| Total Fat 18g | 27.7% | |
| Saturated Fat 11g | 55% | |
| Trans Fat | ||
| Cholesterol 84mg | 28% | |
| Sodium 805mg | 33.5% | |
| Total Carbohydrate 20g | 6.7% | |
| Dietary Fiber 6g | 24% | |
| Sugars 5g | ||
| Protein 28g | ||
| Vitamin A | Vitamin C 45mg | |
| Calcium 43mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven
I can't wait to try this out with my girlfriend! This looks so yummy! Perfect for a cold and rainy day!