This vegan chicken gnocchi soup is super creamy, hearty, comforting, and the perfect easy fall dinner recipe. This gnocchi soup is plant-based and vegetarian but will be loved by omnivores alike!
This fall I’ve been experimenting with new (at least to me) soup recipes. I’ve seen a lot of people sharing this chicken and gnocchi Panera copycat soup. I decided to try my hand and veganizing it….and boy! Let me tell you, this creamy vegan chicken gnocchi soup is AMAZING. It tastes almost like a chicken pot pie filling in soup form.
To make this creamy soup, you’ll need the following ingredients:
- Vegan Chicken
- Potato Gnocchi
- Veggie Stock
- Non-Dairy Milk
- Plus a few spices and salt!
what is gnocchi?
If you’re not familiar with gnocchi, it originates from Italian cuisine. While it’s similar to pasta in practice, it’s actually a small dumpling usually made from potatoes. You can also find gnocchi made from sweet potatoes, pumpkin, cauliflower, and other starchy vegetables. It has a very unique soft texture that pairs well with thick sauces and soups like this!
why we love this soup
This Vegan Chicken Gnocchi Soup is ready in under an hour and can feed about 6 people! It’s super easy to make and would be great for meal prepping if you wanted to double the recipe. It’s super creamy, hearty, and can definitely be a whole meal on its own.
how to make the ‘chicken’ gnocchi soup
This ‘chicken’ gnocchi soup is luckily super easy to make! All you need is a large stockpot and you’re good to go. Below are the main steps for making this vegan chicken soup:
- Start by heating the olive oil over medium-low heat in a large stock pot.
- Next up, add the onion and saute until translucent, about 3 minutes. Add the garlic, celery, carrots, diced potatoes, dried thyme, poultry seasoning, garlic powder, dried parsley, salt & pepper, and the veggie stock.
- Simmer for 20-25 minutes until the potatoes soften.
- When the potatoes are soft, mash a few of them up with a fork in the pot.
- Add in the non-dairy milk and fresh thyme.
- Let simmer for another 10 minutes to continue to thicken.
- Add the cooked gnocchi and diced vegan chickens into the pot.
- Cook the soup for 5 more minutes until the vegan chickens are warm.
storing the soup
You can keep this soup in an air-tight container in the fridge for 5-7 days. It may thicken up more after the first day because of the potatoes and gnocchi, but you can thin it out with a little more veggie stock. Good to go!
vegan gnocchi soup tips & tricks
For this recipe, I like to use Gardein’s unbreaded “chicken strips”, like the ones that come in their Teriyaki Chik’n. If using this product, you can place the sauce packet that comes with it back in the freezer for other future recipes.
If you can’t find unbreaded vegan chicken, you could also use diced-up Gardein vegan chicken nuggets or Morningstar vegan chicken nuggets.
A non-dairy milk that is unsweetened and neutral in flavor works best in this soup. I prefer plain unsweetened almond milk. You could also use plain unsweetened soy milk. I don’t recommend using coconut milk or other kinds of dairy-free milk with strong flavors.
If you’d like to thicken it up while still hot, there are a few ways you can do so! Note: This soup will continue to thicken as it cools down.
–The first method is to smash up a few more of the potatoes in the soup. The starches in the potatoes will immediately help thicken the broth.
–The second method is to add 1-2 tablespoons of flour to the soup. To do this, you’ll want to form a slurry by mixing 3-4 tbsp of the broth per 1 tbsp of flour. Then, pour the slurry into the soup and simmer for a few minutes to cook the flour.
Looking for more vegan soup recipes?
- The Best Vegan “Beef” Stew
- 30 Minute Vegan Potato Leek Soup
- Roasted Sweet Potato Carrot Soup
- Easy Vegan Ramen
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 1 tbsp olive oil
- 1 medium yellow onion, diced, (188g)
- 3 cloves garlic, minced
- 3-4 stalks celery, about 1 ½ cups diced, (160g)
- 5 medium carrots, diced, (220g)
- 2-3 large Yukon gold potatoes, diced, (440g)
- ⅛ tsp dried thyme
- 2 tsp poultry seasoning, vegan *
- 1 tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp pepper
- ½ tsp salt
- 3 1/2 cups vegetable stock
- 2 cups non-dairy milk, I recommend soy or almond
- ½ tsp fresh thyme
- 1 package store-bought potato gnocchi
- 1 13 oz package frozen vegan chickens, diced
- Salt & Pepper to taste
- In a large stock pot, heat the olive oil over medium-low heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic, celery, and carrots. Saute for another 3 minutes until the celery begins to soften.
- Add in the diced potatoes, dried thyme, poultry seasoning, garlic powder, dried parsley, salt & pepper, and the veggie stock. Simmer for 20-25 minutes until the potatoes soften.
- When the potatoes are soft, mash a few of them up with a fork or immersion blender in the pot. You'll want to mash about 1/4 of the potatoes. This will help thicken the soup.
- Add in the non-dairy milk and fresh thyme. Let simmer uncovered for another 10 minutes to continue to thicken.
- In the meantime, prepare your gnocchi according to the package’s instructions.
- Add the cooked gnocchi and diced vegan chickens (thawed, if frozen) into the pot. Stir to combine. Cook the soup for 5 more minutes until the vegan chickens are warm.
- Add any salt and pepper to taste. Best served warm.
*The vegan poultry seasoning I use also contains salt. If your poultry seasoning is sodium-free, you may need to add more salt at the end to taste.
This recipe is an adaptation of this non-vegan recipe from Taste and Tell.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gSodium: 112mgCarbohydrates: 25gFiber: 3gSugar: 4gProtein: 4g
Nutritional info is an estimate.
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