Gluten Free Chicken Gnocchi Soup with Homemade Gnocchi

There’s something about a big bowl of soup that just makes the day better.

And when it’s Gluten Free Chicken Gnocchi Soup with Homemade Gnocchi, you’ve got comfort food that actually works for everyone around the table.

This isn’t just any chicken soup – we’re talking real flavor, pillowy gnocchi made from scratch, and a broth that warms you without weighing you down.

I’ve cooked this on busy weeknights, and trust me, once you master homemade gluten-free gnocchi, you’ll never look back.

Why Make It Gluten-Free (and From Scratch)?

You could grab a store-bought gluten-free gnocchi bag and call it a day. Sure, it’ll get dinner on the table.

But making your own? That’s where this gluten-free chicken recipe turns into something unforgettable.

Homemade gnocchi are lighter, fluffier, and you get bragging rights.

Plus, for families like mine – where one member avoids gluten- it means nobody feels left out. That’s worth the extra 15 minutes of effort.

Ingredients Needed To Make Gluten Free Chicken Gnocchi Soup

For the soup:

• 1 lb shredded cooked chicken breast (rotisserie chicken works well)
• 1 tablespoon olive oil or butter
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 2 cups fresh spinach leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

For the homemade gluten-free gnocchi:

• 2 medium russet potatoes (baked, peeled, mashed)
• 1 cup gluten-free all-purpose flour (plus more for dusting)
• 1 egg, lightly beaten
• Pinch of salt

How to Make the Homemade Gluten-Free Gnocchi

Here’s where dads like me usually roll up sleeves and say, “Alright, let’s do this.”

1. Boil the potatoes until fork tender. Peel and mash them smooth. Let them cool slightly.
2. On a floured surface, pile the potatoes, sprinkle salt, and add flour. Pour in the egg.
3. Gently knead into a dough. Don’t overwork – it’ll get tough.
4. Roll into ropes, cut into bite-sized pieces. Press with a fork to get that classic gnocchi ridge.
5. Cook the gnocchi in salted water just until they lift themselves to the surface, signaling they’re ready. Scoop them out and set aside.

Boom. You’ve just made homemade gluten-free gnocchi.

Instructions To Make Gluten Free Chicken Gnocchi Soup with Homemade Gnocchi

This is the stage where all the separate players jump into the same pot and become one team.

1. Heat olive oil or butter in a large pot. Toss in onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic, stir until fragrant.
3. Drop in shredded chicken, thyme, and basil. Give it a good stir.
4. Pour in the gluten-free chicken broth. Bring it to a simmer.
5. Gently add the cooked gnocchi. Let them soak up some of that flavor.
6. Toss in spinach just before serving so it stays green and fresh.
7. Taste. Adjust with salt and pepper. Done.

Dad Notes & Kitchen Wisdom

• Homemade gnocchi is easier than it sounds. Rolling ropes and chopping gnocchi is one of those jobs kids grab onto fast – it feels more like play than cooking.
• Don’t let the gnocchi sit too long in boiling water. Once they float, they’re ready. Overcook and they’ll fall apart.
• If you want the broth creamier, stir in a splash of half-and-half (still keeps it gluten-free).
• Parmesan on top is non-negotiable in my house.

Flavor Profile

This isn’t a bland chicken soup. It’s hearty yet balanced – savory chicken, earthy carrots and celery, the chew of gnocchi, and spinach for freshness.

Every spoonful feels complete. What makes this Gluten Free Chicken Gnocchi Soup with Homemade Gnocchi special is the contrast: light broth meets pillowy gnocchi, giving you the best of both comfort and health.

Final Thoughts

Cooking gluten-free doesn’t mean compromising on flavor or settling for packaged shortcuts.

What you learn when making this gluten free chicken recipe is patience, simplicity, and a little craft.

The homemade gnocchi itself is proof that food made with your own hands carries more weight than store-bought.

Here’s something I tell my son: when you make food that everyone can eat, you’re not just cooking – you’re building inclusivity at the dinner table.

That lesson, like this soup, sticks long after the pot is empty.