Easy Homemade Chicken Cauliflower Gnocchi Soup

Learn how to make this Olive Garden inspired low carb chicken gnocchi soup recipe with a handful of pantry keto friendly and gluten free ingredients. The perfect comforting soup recipe you make in 30 minutes or less!

Course Main Course

Cuisine American

Keyword Easy Homemade Chicken Cauliflower Gnocchi Soup

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 322kcal

Author Bon Appeteach

Ingredients

1, 12 oz. Bag of Cauliflower Gnocchi
1 lb. Chicken Thighs
4 cups Chicken Stock or Broth
1 tbsp. Olive Oil
1 Carrot diced small
1 Celery Stalk diced small
1/2 cup Onion diced small
2 Garlic Cloves minced
1 cup Spinach chopped
4 oz. Cream Cheese
2/3 cup. Half and half
1 tsp Salt and Pepper
1 tsp. Italian Seasonings

Instructions

Cook your cauliflower gnocchi in the airy fryer or frying pan to help get it slightly crispy. This isn't something you have to do, but it does add a lot to the overall texture and I highly suggest it. Once browned a bit, set them aside.
In a pot, add the olive oil over medium heat and sauté the celery, carrot, onion and garlic. Mix in the salt, pepper, and Italian seasoning to develop the aromatics. Cook about 5 minutes.
Add the chicken stock/broth into the pot and bring it up to a simmer. Add the chicken thighs (whole) and let them cook through (165 F. internal). Remove them once they're cooked and shred the chicken.
Place the chicken back into the pot and mix in the cream cheese and half and half. Whisk the cream cheese so it breaks apart and thickens the mixture.
Finally, stir in the cooked cauliflower gnocchi and stir in the spinach until it wilts. Remove it from the heat and serve!

Video

Notes

If you'd prefer this to be dairy free, omit the cream cheese and half and half entirely. You can thicken it a bit with arrowroot powder, xanthan gum, or cornstarch if desired.

Nutrition