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This Paleo Chicken Gnocchi Soup is a delicious, easy, and comforting meal. It’s loaded with shredded chicken, Trader Joe’s Cauliflower Gnocchi, Veggies, and a dairy free cashew cream. Gluten free, dairy free, Paleo!
Paleo Chicken Gnocchi Soup (Slow Cooker, Instant Pot)
It’s almost soup season again and I couldn’t be more excited! I’m always looking for fun ways to use Trader Joe’s Cauliflower Gnocchi, and this might be my favorite. This recipe is so incredibly easy to make, and the entire family will love it! This soup is a copycat version of Olive Garden’s Chicken Gnocchi Soup, except without the gluten or dairy. You would never know it! There is nothing better than setting the crock pot on low and forgetting about it as you go about your day. Then coming home to an amazing dinner with minimal prep! I’ve also included Instant Pot directions below.
What Ingredients You Need to Make Paleo Chicken Gnocchi Soup
- Chicken Breasts
- Carrots
- Celery
- Onion
- Thyme, sage, garlic powder
- Chicken broth – I love getting the Kirkland brand from Costco. It’s certified gluten free!
- Baby spinach
- Raw, unsalted cashews
- Trader Joe’s Cauliflower Gnocchi which can be found in the frozen section
You can sub in any gnocchi you want, but please note they may not be gluten free or paleo! Just check your labels.
How to Make This Slow Cooker Chicken Gnocchi Soup
Add the chicken breasts to the bottom of the slow cooker in a single layer. Add in the onions, celery, carrots, spices, and chicken broth. Cook on low for 8-10 hours, or high for 3-4 hours.
During the last 30 minutes of cook time, make the cashew cream. Combine the cashews, water, and salt in a high-speed blender and blend on high for 1 minute (or until very creamy). If you don’t have a high-speed blender, I recommend soaking the cashews in hot water for 30 minuets prior to blending.
Shred the chicken in the slow cooker using 2 forks. Turn the slow cooker to high heat. Add in the gnocchi and spinach, and stir well. Stir in the cashew cream and let it simmer for 5-10 minutes while the gnocchi heats up. Serve with fresh parsley, if desired!
How to Make This Soup in the Instant Pot:
I tolerate dairy. Can I use something other than cashews?
Looking for some other delicious Slow Cooker Recipes for Back To School? Check these out!
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Paleo Chicken Gnocchi Soup
Equipment
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ½ onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled & diced
- 4 cups chicken broth
- 1 tsp garlic powder
- ½ tsp dried sage
- 1 tsp dried thyme
- 1.5 tsp sea salt
- ½ tsp black pepper
- 1 package Trader Joe's Cauliflower Gnocchi
- 2 cups fresh baby spinach
Cashew Cream
- 1 cup raw, unsalted cashews
- ¾ cup water
- pinch of sea salt
Instructions
Slow Cooker Instructions
- Add the chicken breasts to the bottom of the slow cooker in a single layer. Add in the onions, celery, carrots, spices, and chicken broth. Cook on low for 8-10 hours, or high for 3-4 hours.
- During the last 30 minutes of cook time, make the cashew cream. Combine the cashews, water, and salt in a high-speed blender and blend on high for 1 minute or until very smooth and creamy. If you don't have a high speed blender, I recommend soaking the cashews in hot water for 30 minutes prior to blending.
- Shred the chicken in the slow cooker using 2 forks. Turn the slow cooker to high heat. Add in the gnocchi and spinach and stir well. Stir in the cashew cream and let it simmer for 5-10 minutes while the gnocchi heats up. Serve with fresh parsley and enjoy!
Instant Pot Instructions
- Heat 1 tbsp of olive oil on saute mode. Add in the onions, carrots, and celery and saute for 3-5 minutes. Add in the chicken breasts, spices, and chicken broth. Lock the lid and cook on manual high pressure for 12 minutes. Quick release the steam.
- While the soup is cooking, make the cashew cream. Combine the cashews, water, and salt in a high-speed blender and blend on high for 1 minute or until very smooth and creamy. If you don't have a high speed blender, I recommend soaking the cashews in hot water for 30 minutes prior to blending.
- Shred the chicken in the pot using 2 forks. Add in the gnocchi and spinach and stir well. Set the Instant Pot to Saute mode. Pour in the cashew cream and let the soup cook while stirring for 5-10 minutes, until the gnocchi is heated through and the spinach is wilted. Serve with fresh parsley and enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Delicious! So easy to make and husband approved. We are adding this to our recipe rotation!
So glad you enjoyed it, Kaley!
Delicious and a crowd pleaser! The only change I will make next time is to saute the veggies and maybe some fresh garlic in ghee before slow cooking in my instant pot. Thank you for this recipe!
Thanks Crystal!
So good! Thank you!