Dairy Free Chicken And Gnocchi Soup
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
2 tablespoons olive oil
1pound boneless, skinless chicken breasts, diced
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup canned coconut milk (full-fat for creaminess)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 package (16 ounces) store-bought or homemade gnocchi
2 cups fresh spinach, roughly chopped
Fresh parsley, for garnish
Instructions
Sauté Chicken And Aromatics
- Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until lightly browned, about 5 minutes. Stir in chopped onion and minced garlic, cooking until fragrant, about 2 minutes.
Add Broth And Coconut Milk
- Pour in chicken broth and coconut milk, stirring to combine. Season with dried thyme, dried oregano, salt, and pepper.
Simmer Soup
- Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
Add Gnocchi And Spinach
- Stir in gnocchi and cook until they float to the surface, about 3-4 minutes. Add chopped spinach and cook until wilted, about 2 minutes.
Serve And Enjoy
- Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
If you're not a fan of coconut milk, you can use almond milk or another dairy-free alternative, but keep in mind that it may alter the flavor slightly.