Chicken Gnocchi Soup Recipe Vegan Made Easy and Delicious

There’s nothing quite as comforting as a warm bowl of soup on a chilly day, and this vegan chicken gnocchi soup recipe offers all the cozy goodness without any animal products. Creamy, hearty, and packed with flavor, this plant-based version transforms the classic chicken gnocchi soup into a nourishing meal that everyone can enjoy.

Using tender vegan gnocchi, flavorful vegetable broth, and a medley of fresh vegetables, this soup is both satisfying and wholesome. Whether you’re vegan, vegetarian, or just looking to eat a little lighter, this recipe is an excellent choice for a weeknight dinner or meal prep.

With simple ingredients and a straightforward cooking process, you’ll have a delicious pot of soup ready in under an hour. Plus, it’s perfect for freezing and reheating, making it a convenient and versatile option.

So grab your apron and let’s dive into this tasty vegan twist on a beloved classic!

Why You’ll Love This Recipe

This vegan chicken gnocchi soup is a perfect blend of comfort food and healthy eating. It’s loaded with nutritious vegetables and protein-rich vegan gnocchi that mimic the traditional chicken and potato dumplings you love.

The broth is creamy without dairy, using coconut milk and cashew cream to give it that luscious texture.

Not only is it vegan-friendly, but it’s also gluten-free if you opt for gluten-free gnocchi, making it accessible to a variety of dietary needs. It’s easy to make, requires minimal prep, and is ideal for batch cooking.

Plus, it freezes beautifully, so you can enjoy this soup anytime.

Best of all, this recipe is incredibly flavorful without relying on heavy creams or meat, making it a heart-healthy option that doesn’t compromise on taste or satisfaction.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup sliced mushrooms (cremini or white button)
• 6 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 cup cashew cream (soak ½ cup cashews and blend with water)
• 2 cups vegan gnocchi (store-bought or homemade)
• 1 ½ cups shredded jackfruit (young green jackfruit in brine, drained and shredded, to mimic chicken)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh baby spinach
• Fresh parsley, chopped (for garnish)

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Blender or food processor (for cashew cream)
• Colander (to drain jackfruit)
• Ladle for serving

Instructions

1. Prepare the cashew cream: Soak ½ cup raw cashews in warm water for at least 30 minutes. Drain and blend with ½ cup fresh water until smooth and creamy. Set aside.
2. Sauté the aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Stir in minced garlic, sliced carrots, celery, and mushrooms. Cook for another 5-7 minutes until vegetables start to soften.
3. Add the shredded jackfruit: Stir in the jackfruit, breaking up any large pieces with your spoon. Cook for 3-4 minutes to allow it to absorb flavors.
4. Season the soup: Sprinkle in dried thyme, sage, smoked paprika, salt, and pepper. Stir well to coat the vegetables and jackfruit with the spices.
5. Pour in the broth and simmer: Add the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 15 minutes to meld flavors.
6. Add the vegan gnocchi: Gently drop the gnocchi into the simmering soup. Cook according to package instructions, usually 3-5 minutes, until they float to the surface and are tender.
7. Stir in the creamy elements: Lower the heat and add the coconut milk and cashew cream. Stir gently to combine and heat through without boiling to prevent curdling.
8. Add the spinach: Stir in fresh baby spinach and cook for another 2 minutes until wilted.
9. Taste and adjust seasoning: Check the soup for salt and pepper, adjusting as necessary.
10. Serve hot: Ladle soup into bowls and garnish with freshly chopped parsley. Enjoy immediately!

Tips & Variations

Tip: For a smokier flavor, add a splash of liquid smoke or smoked sea salt instead of smoked paprika.

Variation: Swap out jackfruit for shredded oyster mushrooms or tempeh if you prefer a different texture.

You can also make this soup gluten-free by using gnocchi made from gluten-free flours or substituting with small gluten-free pasta shapes.

To make the soup richer, add a spoonful of nutritional yeast for a cheesy, umami boost. For extra veggies, toss in chopped zucchini or kale along with the spinach.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a simple side salad or a crusty vegan bread for dipping. For an extra touch, try serving it alongside a fresh, herbed vegan garlic bread or a light quinoa salad.

If you want to round out the meal with some delightful vegan appetizers or desserts, check out these recipes:

Pecan Crackers Recipe
Peanut Butter Gelato Recipe
Thelma Sanders Squash Recipe

Conclusion

Transforming classic comfort foods into vegan delights is a rewarding adventure, and this chicken gnocchi soup recipe proves just how delicious and satisfying plant-based cooking can be. By using jackfruit to mimic shredded chicken and creamy coconut-cashew elements, the soup retains all the heartiness and richness of the original without any animal products.

This recipe is perfect for those cold evenings when you crave warmth and nourishment in a single bowl. It’s easy to prepare, full of wholesome ingredients, and can be customized to suit your tastes or dietary needs.

Whether you’re new to vegan cooking or a seasoned pro, this soup is sure to become a staple in your recipe collection. Don’t forget to explore more hearty recipes like our Bariatric Meatloaf Recipe or tangy delights like the Pickled Cherry Pepper Recipe for a well-rounded culinary journey!

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