Paleo Chicken Gnocchi Soup
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!
Servings: 6 people
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
Calories: 281kcal | Carbohydrates: 13g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1337mg | Potassium: 915mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6168IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg