Friday Foodspiration: Chicken Gnocchi Soup


I originally came up with this recipe for a client who loved the Gnocchi soup at Olive Garden. But, now that we have a Trader Joe’s in the area I was able to substitute the gluten free potato gnocchi with cauliflower gnocchi and it turned out just as good.

Note also that I used Chicken Bone Broth (you can make your own, buy it in cartons in the soup section or purchase frozen broth) instead of regular broth to make this a healing soup for all our winter ailments. Whether colds, flu or stomach bugs, bone broth will give you a boost to your immune system and calm your belly.


  • 1 tbs Olive Oil

  • 1/2 cup Shredded Carrots

  • 1/4 cup Onion, diced

  • 1/4 cup Celery, chopped

  • 1 clove Garlic, minced

  • 2 tbs Arrowroot Powder

  • 4 cups Chicken Bone Broth

  • 1 package Gnocchi (potato or cauliflower)

  • 1 cup Unsweetened Plain Almond Milk

  • 1 tsp Sea Salt

  • 1/2 tsp Black Pepper

  • 1/8 tsp Ground Nutmeg

  • 2 cups cooked Chicken, shredded

  • 1 cup Fresh Spinach, chopped

  • 1 cup Fresh Parsley, chopped


  1. Add olive oil to a large pot or Dutch oven with carrots, onion, celery and garlic. Cook over medium heat until softened, 3-5 minutes.

  2. Whisk together the arrowroot powder and bone broth and add to the pot then bring to a boil.

  3. Add the gnocchi, reduce to a simmer for 10 minutes.

  4. Stir in milk and spices until well combined, then add chicken and spinach.

  5. Continue to simmer an additional 10 minutes until thickened. Top with fresh parsley before serving.

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