This Paleo Chicken Gnocchi Soup is a copycat version of the popular soup at Olive Garden! It's packed with veggies, shredded chicken, Trader Joe's Cauliflower Gnocchi, and a dairy free cashew cream. Delicious, comforting, and easy!
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!