Nothing says, “I love you” like creamy chicken gnocchi soup, right? Right. Especially when you’re making this healthier, veggie packed version for your significant other. This chicken gnocchi soup is comparable to Olive Garden’s menu offering, but without the ingredients that are going to cause you to feel less than your best the day after. Made in less than 30 minutes, staying home with your S/O just makes sense!
This post is sponsored by Vital Proteins. I’m happy to work with a company I love, use and believe in so much! Thanks for your support here on the blog and your support for Vital Proteins!
When you’re planning your Valentine’s menu and writing your grocery list, make it easier on yourself by picking up a few pre-made ingredients for this chicken gnocchi soup. More time enjoying your night > time in the kitchen. Grab a rotisserie chicken and Paleo potato gnocchi from the freezer section and this soup comes together in no time. It’s a super quick and easy addition to your main course!
This chicken gnocchi soup gets it’s thick and creamy texture from beef gelatin. It makes a HUGE difference when you’re thickening the liquid you’ll add in. Seriously. I’m convinced that it’s the gelatin that makes this soup recipe restaurant quality. Fun fact: many restaurant chefs swear by using beef gelatin as their secret to perfect pan sauces and glazes, thick soups, and the juicy texture in meatballs.
I used to totally be an arrowroot flour and tapioca starch kinda girl when I needed a thickener. Mostly because I didn’t quite understand what gelatin was used for besides, well, jello. I’ve now completely converted and I’m telling you, gelatin is way easier to work with than the cornstarch replacements. It doesn’t make your sauce or soup clumpy, and it freezes really well. Using gelatin in this chicken gnocchi soup makes it thick and creamy without the clumps like you sometimes get from arrowroot flour.
Beyond the functionality of it, beef gelatin from Vital Proteins has way more health benefits than just being a starch. Beef gelatin is a form of collagen, but the main difference is that it gels as it cools. It has all the same benefits of collagen peptides (hair growth, healthy skin, better muscle recovery and increased joint mobility), 19 grams of protein per serving, and it’s one of the most easily digestible sources of protein. It’s flavorless, which made it a really easy addition to my routine.
Some helpful tips I’ve learned for cooking with Vital Proteins Beef Gelatin:
- One and a half teaspoons of beef gelatin per cup of liquid is all you need for a smooth, emulsified pan sauce.
- If a recipe says “bloom” gelatin, that means mix it in a small amount of liquid, usually water or broth. This is generally always done prior to being added to a recipe because it activates the gelling properites.
- High acidity foods (fruits like pineapple) contain enzymes that destroy protein, which causes the gelatin not to gel properly (because it’s a protein!). If you’re using to make jello, desserts or gummies, just boil the fruit for 5 minutes first, as that inactivates those enzymes in fruit/fruit juices.
- Cool temperatures will make the gelatin stronger, so your gravy will thicken when removed from heat and the temperature starts to drop from boiling point. If you’re worried it’s not thickening while it’s over the stove, you don’t have to add more gelatin!
- If your recipe sits out for a while, or you refrigerate leftovers or meal prepped meals, you can simply reheat to liquify again!
Get my favorite beef gelatin HERE!
Other ways to use gelatin that you’ll love:
Pork Tenderloin with Rosemary Mushroom Gravy
Classic Pot Roast and Veggies One Pan Meal
Check out my Guide to Vital Proteins!
PrintChicken Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
Ingredients
- 1 and 1/2 pounds chicken, cooked and shredded (I used a rotisserie chicken)
- 2 cups chicken broth
- 2 cups almond milk or dairy free creamer
- 14 ounces potato gnocchi (freezer section of most grocery stores)
- 2 cups loosely packed spinach
- 1 cup diced white onions
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 tablespoon minced garlic
- 2 teaspoons Vital Proteins Beef Gelatin
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon minced garlic
Instructions
- In a large stock pot, heat oil and add onions, carrots and celery
- Saute for 3 minutes
- Add broth and spices
- Bring to a simmer
- Add chicken, dairy-free milk and ghee
- Let simmer for 10 minutes
- Add in gnocchi and simmer an additional 5 minutes
- Stir in beef gelatin
- Stir in spinach and let wilt
- Remove from heat and enjoy!
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Kelly says
I’m obsessed with this soup! Make it all the time!! Do you think it would freeze well? Or not so much because of the almond milk? Thank you, Bailey!!
paleobailey says
I think it would be okay!! Almond milk generally freezes alright when it’s in something. Just stir it for a bit once it’s thawed and rewarmed 🙂
January says
A great comfort food recipe. Made today when I was sick and the broth had such great flavor! Used cauliflower gnocchi (roasted beforehand) and it turned out great.
Jenny says
This soup is AMAZING!! I have made it so many times, and always get so many compliments on it. Such a great soup to have on a cold winter day!
Jenn says
I have made this soup several times now and I just wanted to say it is the BEST soup I have ever made. Thank you for sharing the recipe!
paleobailey says
I’m SO glad to hear that!! Thank you so, so much!! <3 - B
Morgan says
Have you tried making this with cauliflower gnocchi (such as Trader Joe’s)? If you are going to use a different thickening agent such as arrowroot flour – how much do you suggest to use?
paleobailey says
I haven’t made this with cauliflower gnocchi, but if you wanted to try it with that, I would cook it prior to adding (like in a skillet from frozen with ghee) and then add it to the finished soup. And for arrowroot, I use 2 to 2.5 tbsp arrowroot dissolved in 2 tbsp water and then mix in. I’ve been meaning to get that substitution added, so thanks for reminding me!! 🙂 – B
Tricia says
This is the first time I’ve realized this DIDNT say cauliflower gnocchi… I use the Trader Joe’s cauliflower gnocchi every time. I follow the recipe exactly. No complaints. I’ve served it to others and they ask for the recipe!
Karen B. says
I used homemade cauliflower gnocchi to keep the carbs out
paleobailey says
Great idea!
Katie says
Is this considered Whole30 compliant?
paleobailey says
Gnocchi isn’t Whole30 compliant, being it’s a pasta (even if it’s made with potatoes) 🙂
Tricia says
If I don’t have beef gelatin what can I use? Collagen peptides? Unflavored gelatin? I have all the ingredients but that and really want to make this on my only day off tomorrow!
paleobailey says
Hey there! Unflavored gelatin is usually beef gelatin! Or more, beef gelatin IS unflavored gelatin – it’s just the source of the gelatin that’s beef. I hope that made sense haha! So, gelatin will work, otherwise you can thicken the soup with arrowroot flour, tapioca flour, coconut flour, or any thickener you prefer 🙂
Tricia says
Thanks Bailey! BTW loving the new layout! I’ve been taking a break from social media and have been pretty AWOL from the Internet in general, so I totally missed the announcement on Instagram. But when I stumbled upon this while trying to figure out how to make this paleo on my own, I was so excited to see it was from you!
paleobailey says
Thank you so much!! (and I’m sort of jealous of your social media break 😉 ). I’m glad you found me here, and I’m appreciative of your support! <3
Tricia says
So I made this again today, since it was such a big hit… But I was in a hurry and forgot the gelatin. Still delicious.
paleobailey says
Awesome!! That’s good to know! Thank you so much!!
Belinda says
This is SO good! Can the beef gelatin be used in your other recipes in place of other thickeners? Thank you so much for all your work and recipes!
paleobailey says
Hi! So happy you liked it! And it sure can! In this post I’ve linked to a few other recipes that use it as thickener 🙂
Karma says
Cannot wait to make this later! Its seriously saving me today with how quick and easy of a recipe it is!
paleobailey says
Yes! I hope you love it!! Thanks, girl!
Wendy says
This looks so good!! Pinning it for later!
paleobailey says
Thank you! I appreciate you!! <3