There’s something about a warm bowl of soup that just makes everything feel better, especially on a cold day.

This chicken gnocchi soup is creamy, filling, and full of soft potato gnocchi that soak up all the flavor.

The best part is that it’s completely dairy free. Instead of heavy cream, I use full fat coconut milk to get that rich, smooth texture.

You won’t taste the coconut at all, just a nice creamy soup that tastes like the classic version you know.

It comes together in about 30 minutes, so it’s perfect for a quick dinner when you want something cozy and simple.

Why This Recipe Is a Keeper

Rich and Creamy – Full-fat coconut milk creates a creamy, velvety broth without dairy, while chicken broth keeps the flavor savory and balanced.

Perfectly Tender Gnocchi – Soft potato gnocchi adds a satisfying, pillowy texture that makes every spoonful feel extra special.

Full of Flavor – Onion, garlic, thyme, and fresh vegetables build a deeply savory taste without requiring complicated cooking techniques.

Comforting and Filling – Tender chicken and hearty gnocchi make this soup satisfying enough for a complete family meal.

Here’s What You’ll Need

2 tbsp Olive Oil
1 Yellow Onion, diced
2 Carrots, shredded
2 Celery Stalks, diced
3 cloves Garlic, minced
1/4 cup All Purpose Flour
4 cups Chicken Broth
1 can (13.5 oz) Full Fat Coconut Milk
3 cups Cooked Shredded Chicken
1 lb Dairy Free Potato Gnocchi
2 cups Fresh Spinach
1 tsp Dried Thyme
1 tsp Salt
1/2 tsp Black Pepper

How to Make It

Step 1

Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery for 5-6 minutes until softened, then add the garlic and cook 1 minute.

Step 2

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes.

Step 3

Slowly whisk in the chicken broth, then stir in the coconut milk, thyme, salt and black pepper. Bring to a gentle simmer.

Step 4

Add the shredded chicken and simmer for 5 minutes so the flavors come together.

Step 5

Stir in the gnocchi and cook for 3-4 minutes until they are tender and float to the top.

Step 6

Turn off the heat and stir in the spinach until just wilted.

Step 7

Taste and adjust the salt and pepper, then serve hot. The soup thickens beautifully as it sits.

Recipe Tips

Cook the Flour Before Adding the Broth

After sprinkling the flour over the softened vegetables, stir it constantly for the full 1 to 2 minutes. This coats the vegetables and removes the raw flour taste.

Do not let the flour sit in one spot, or it can clump and make the soup less smooth.

Add the Broth Slowly

Pour in the chicken broth a little at a time while whisking constantly. Start with a small splash to loosen the flour, then gradually add the rest.

This method helps the flour blend into the liquid instead of forming lumps in the soup.

Use Full Fat Coconut Milk

Shake the can of coconut milk well before opening it so the thick cream and liquid are evenly combined. Full fat coconut milk gives the soup its best creamy texture.

Keep the soup at a gentle simmer after adding it. A strong boil can make the coconut milk separate and leave the soup less smooth.

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