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. They are paleo friendly and have minimal, clean ingredients. Just add them straight from the freezer into the simmering soup! They taste just like the traditional doughy dumplings we all know and love, but are made almost entirely from cauliflower! It’s like magic.
The key to making this dairy-free soup nice and creamy is the combination of coconut milk and an arrowroot starch slurry. Arrowroot can be found in most any grocery store (Bob’s Red Mill is my favorite brand) and is a healthier alternative to cornstarch. You use it in the exact same way you’d use cornstarch to thicken soups & sauces. Mix about a tablespoon of Arrowroot starch with about 2-3 tablespoons of water until dissolved, and pour the mixture in the soup. If you haven’t cooked with coconut milk you are in for a treat! You won’t be able to taste any “coconut” flavor in the soup but you will be left with a creamy consistency similar to if you had used dairy milk or heavy cream. Much healthier and you won’t be able to tell the difference!
If you plan on freezing this soup, you can definitely make it ahead of time but I would hold off on adding the coconut milk, peas, arrowroot mixture, and gnocchi until you are ready to serve. Freezing the soup with these ingredients will give the final product a gummy texture and the coconut milk will separate when thawed.
This is the perfect recipe for the gloomy, chilly weather this spring is still holding on to. It’s comforting, wholesome, and delicious!
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!