Paleo Chicken Gnocchi Soup

This Copycat Olive Garden soup is an amazing gluten-friendly meal that is also dairy-free as well. This creamy mixture has the perfect balance of organic veggies and chicken to create your new favorite go-to meal! 


  • 1lb of cubed chicken breast
  • ½ diced white onion   
  • 2 stalks of chopped celery
  • 2 cloves of garlic, minced
  • 2 cups of full-fat coconut milk 
  • 3 cups of chicken broth
  • 1 cup of shredded carrots
  • 12oz of cauliflower gnocchi
  • 2 cups of spinach
  • 2 tbsp of olive oil
  • 1 tsp of sea salt, divided
  • 2 tsp of arrowroot starch
  • 1 tbsp of chopped parsley


  • Heat the oil over medium heat in a large stock pot
  • Lightly season and cook the chicken to 165F, then remove from the pot
  • Add the chopped onion to the pot and cook for 3-4 minutes
  • Add in the chopped celery and minced garlic, then cook for another 2-3 minutes
  • While the vegetables are cooking in the pot, whisk together the coconut milk and the arrowroot starch. Once well combined, add it to the pot
  • Add in the chicken broth, additional seasoning, gnocchi, shredded carrots, and chicken
  • Stir well and bring to a low simmer
  • Cook for 8-10 minutes
  • Stir in the spinach until it wilts
  • Serve topped with parsley