Dairy Free Chicken Gnocchi Soup (Creamy & Easy!)

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I’m lactose intolerant, which means I’ve spent years mourning my favorite creamy soups. There’s nothing worse than craving a big bowl of chicken gnocchi soup and knowing you’re going to pay for it later. But here’s the truth I’ve discovered: you don’t need dairy to make a soup that’s incredibly creamy, rich, and satisfying.

This dairy free chicken gnocchi soup has become one of my most-made recipes, especially during fall and winter when sweater weather arrives and all I want is comfort food. It’s loaded with pillowy potato gnocchi, tender rotisserie chicken, colorful vegetables, and a creamy broth that tastes just as indulgent as the dairy version.

The secret? Non-dairy heavy cream alternatives that have come SO far in recent years. I use Country Crock’s Non-Dairy Heavy Cream or full-fat coconut cream, and honestly, you cannot tell the difference. The soup is thick, velvety, and coating-the-spoon creamy without a single drop of dairy.

Living with Lactose Intolerance

I want to take a moment to talk about lactose intolerance, because it’s something I deal with every day and I know many of you do too.

For years, I avoided creamy soups entirely because I knew they’d make me feel terrible afterward. The bloating, the stomach pain, the digestive issues – it just wasn’t worth it, no matter how delicious the soup was.

But here’s what I’ve learned: you don’t have to give up the foods you love. You just have to find better alternatives. And in 2025, there are SO many incredible dairy-free options available that actually taste good.

This chicken gnocchi soup is proof of that. It’s every bit as creamy, rich, and satisfying as any dairy-based soup I’ve ever had. And I can eat a big bowl of it without any consequences. That’s life-changing.

If you’re lactose intolerant or have a dairy allergy, I hope this recipe shows you that you don’t have to settle for bland, boring food. You can have creamy, indulgent soups that make you feel good instead of terrible.

Why Make Dairy Free Chicken Gnocchi Soup?

You’re lactose intolerant or have a dairy allergy. This is the obvious one, but it’s huge. About 65% of the global population has some degree of lactose intolerance, which means traditional creamy soups are off the table for a lot of people. This recipe lets you enjoy comfort food without the uncomfortable consequences.

You’re following a dairy-free or vegan diet. Whether for health reasons, ethical reasons, or personal preference, eliminating dairy doesn’t mean you have to give up creamy soups.

You have picky eaters who won’t notice it’s dairy-free. I’ve served this to people who have no idea it doesn’t contain dairy. It’s that good. If you have family members who are skeptical about dairy-free cooking, this is the recipe that’ll convert them.

It’s actually easier on your digestive system. Even if you’re not lactose intolerant, heavy cream can be hard to digest and leave you feeling sluggish. This dairy-free version is lighter on your stomach but still satisfying.

It’s just as delicious. This is the most important point. This soup doesn’t taste like a compromise or a “healthy alternative.” It tastes like the real deal.

The Best Dairy Free Cream Substitutes for Soup

Let’s talk about what makes this soup creamy without using dairy, because this is the key to the whole recipe.

Full-Fat Coconut Cream or Coconut Milk (My #1 Choice): This is what I use most often. The high fat content in coconut cream creates that thick, luscious texture you want in chicken gnocchi soup. Use the full-fat version from a can – not the light stuff, and not the coconut milk beverage from a carton.

The coconut flavor is extremely subtle when combined with all the other ingredients. I was worried about this at first, but in a savory soup with chicken, garlic, onions, and herbs, the coconut flavor completely disappears. You’re left with pure creaminess.

Country Crock Non-Dairy Heavy Cream: This is a newer product that I discovered at the grocery store and absolutely love. It’s specifically designed to replace heavy cream in recipes, and it works PERFECTLY. The texture is spot-on, and there’s zero coconut flavor. If you can find this at your store, grab it.

Silk Dairy-Free Heavy Whipping Cream: Another excellent cream alternative that’s specifically made for cooking. It whips, it thickens, and it creates that creamy texture without any dairy.

Cashew Cream (Homemade): If you want to make your own, blend 1 cup of raw cashews (soaked for 2+ hours) with ¾ cup water until completely smooth. This creates a neutral-flavored cream that works beautifully in soups.

Oat Cream: Oat-based cream is becoming more popular and works well in soups. It’s neutral-flavored and creates good texture.

What NOT to Use:

• Low-fat coconut milk (not creamy enough)
• Almond milk beverage (too thin)
• Soy milk (can curdle when heated)
• Rice milk (too watery)

What Makes This Chicken Gnocchi Soup Special

Beyond being dairy-free, there are a few things that make this particular recipe stand out:

It uses rotisserie chicken for maximum flavor and minimal effort. Instead of cooking raw chicken, I grab a rotisserie chicken from the grocery store, shred the meat, and toss it in. This cuts your prep time significantly and adds tons of flavor because rotisserie chicken is already seasoned.

The gnocchi makes it incredibly satisfying. Those soft, pillowy potato dumplings turn this from a simple soup into a complete meal. They soak up all the flavors and add heartiness without being heavy.

It’s ready in about an hour, start to finish. This isn’t an all-day soup. You can have dinner on the table in about 60 minutes, with most of that being hands-off simmer time.

The roux creates restaurant-quality thickness. By making a butter-and-flour roux at the beginning, we’re creating a thick, velvety soup base that doesn’t separate or turn watery. This is a technique used in professional kitchens.

It’s incredibly versatile. Don’t have rotisserie chicken? Use leftover chicken. Don’t like peas and carrots? Use spinach or kale. Want it thicker? Add more gnocchi. Want it brothier? Add more chicken broth. This recipe is forgiving and adaptable.

How to Make Dairy Free Chicken Gnocchi Soup (Step-by-Step)

This soup is so easy to make. Even if you’ve never made soup from scratch before, you can absolutely nail this. Here’s exactly how it comes together:

Step 1: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add your chopped onion and bell pepper.

Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. You want them tender but not browned.

Add your minced garlic and cook for another 2-3 minutes until it’s fragrant. The smell should be absolutely amazing at this point.

Step 2: Create the Roux

This is the magic step that makes your soup thick and creamy instead of watery.

Reduce your heat to medium and add 2 tablespoons of butter (use dairy-free butter like Earth Balance if you want to keep it 100% dairy-free). Once the butter melts, sprinkle 2 tablespoons of flour over the vegetables.

Stir everything together. It’s going to look clumpy and pasty – that’s perfect! You’re creating a roux, which is what thickens your soup. Keep stirring for about a minute to cook out the raw flour taste.

Step 3: Add the Broth and Simmer

Slowly pour in your chicken broth, stirring constantly to break up any flour clumps. This is important – if you dump it all in at once, you’ll get lumps. Add it gradually and stir, stir, stir.

The soup will start to thicken immediately. Let it come to a simmer and cook for 5-7 minutes. The mixture will become noticeably thicker and coat the back of a spoon. This is your soup base, and it’s already looking good!

Add your diced rotisserie chicken and stir it in. The chicken will release even more flavor into the broth as it heats.

Step 4: Add Vegetables and Seasonings

Stir in your frozen peas and carrots. I use the frozen blend because it’s convenient and already chopped, but you can absolutely use fresh if you prefer.

Add all your seasonings: garlic powder, onion powder, chicken bouillon, dried thyme, dried oregano, salt, and pepper. Stir everything together until the seasonings are evenly distributed.

Step 5: Add the Gnocchi

Time for the star ingredient! Add your gnocchi to the soup. I use store-bought shelf-stable gnocchi (you’ll find it in the pasta aisle), but refrigerated or frozen gnocchi also works.

The gnocchi will float to the top when they’re done cooking, which usually takes about 3-4 minutes. Don’t overcook them or they’ll get mushy.

Step 6: Thicken with Cornstarch (Optional)

If you want an extra-thick soup, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with about 2 tablespoons of the soup liquid in a small bowl, stirring until smooth.

Pour this back into the soup and stir. The soup will thicken up within a minute or two.

Step 7: Add the Dairy-Free Cream

This is the moment we’ve been waiting for! Pour in 2 cups of your dairy-free heavy cream (coconut cream, Country Crock Non-Dairy, or whatever you’re using).

Stir it in gently and let the soup simmer for another 30 minutes. This gives all the flavors time to meld together and creates that rich, cohesive taste.

Step 8: Serve and Garnish

Ladle your soup into bowls and garnish with freshly chopped parsley. The bright green parsley adds a pop of color and fresh flavor that balances all the richness.

Serve with crusty bread, crackers, or a simple green salad on the side.

Tips for the Best Dairy Free Chicken Gnocchi Soup

Use full-fat coconut cream, not light. The fat is what creates that creamy texture. If you use light coconut milk, your soup will be thin and watery.

Don’t skip the roux. That butter-and-flour step at the beginning is crucial for creating a thick, restaurant-quality soup. Without it, your soup will be too thin.

Taste and adjust at the end. Everybody’s taste is different, and depending on which dairy-free cream you use, you might need to adjust your seasonings. Always taste before serving and add more salt, pepper, or herbs as needed.

Don’t overcook the gnocchi. Gnocchi cook quickly – usually 3-4 minutes. Once they float to the top, they’re done. If you overcook them, they’ll turn mushy and fall apart.

Use rotisserie chicken for ease. This is the ultimate shortcut that doesn’t sacrifice flavor. You can absolutely cook your own chicken if you prefer, but rotisserie chicken makes this a weeknight-friendly recipe.

Let it simmer. That final 30-minute simmer after adding the cream is when all the magic happens. The flavors meld together, the soup thickens slightly, and everything becomes cohesive and delicious.

Make it your own. Add spinach or kale for extra greens. Use different vegetables. Add more gnocchi if you want it heartier. This recipe is very forgiving.

Dairy-Free Ingredient Substitutions

Butter: Use dairy-free butter (Earth Balance, Miyoko’s, or Country Crock Plant Butter) for the roux. You can also use olive oil, but butter (or dairy-free butter) creates better flavor.

Chicken:

• Rotisserie chicken (easiest)
• 3-4 boneless, skinless chicken breasts, cooked and diced
• 4-5 bone-in chicken thighs, cooked and shredded
• Leftover turkey or chicken

Gnocchi:

• Regular potato gnocchi (shelf-stable, refrigerated, or frozen)
• Cauliflower gnocchi (for Whole30 or lower carb)
• Sweet potato gnocchi
• Gluten-free gnocchi

Vegetables:

• Instead of peas and carrots: use fresh spinach, kale, zucchini, or bell peppers
• Add celery for more flavor
• Use fresh vegetables instead of frozen

Broth: Use low-sodium chicken broth if you’re watching salt intake. You can also use vegetable broth if you want to make this vegetarian (and swap the chicken for white beans or chickpeas).

How to Make This Soup Vegetarian or Vegan

Want to make this completely plant-based? Here’s how:

Replace the chicken with:

• 2 cans of white beans (cannellini or Great Northern), drained and rinsed
• 1 can of chickpeas, drained and rinsed
• Plant-based chicken alternatives (like Gardein or Beyond Meat)
• Extra vegetables (mushrooms add great texture)

Use vegetable broth instead of chicken broth

Use dairy-free butter (Earth Balance or Miyoko’s) for the roux

Keep everything else the same! The dairy-free cream, gnocchi, and vegetables are already vegan.

Make-Ahead and Storage Tips

Make Ahead: You can make this soup up to 3 days ahead. Let it cool completely, store in an airtight container in the fridge, and reheat when ready to serve. The gnocchi will absorb some liquid as it sits, so you might need to add a splash of broth when reheating.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or dairy-free cream if the soup has thickened too much. You can also microwave individual portions – just cover with a damp paper towel.

Freezing: This soup freezes well for up to 3 months! Let it cool completely, then portion into freezer-safe containers or bags. Freeze flat for easy storage.

Note: The gnocchi texture may change slightly when frozen and thawed (they get a bit softer), but the soup still tastes delicious. The coconut cream separates when frozen but comes back together when stirred during reheating.

What to Serve with Chicken Gnocchi Soup

Crusty Bread – A warm baguette or sourdough is perfect for dipping.

Garlic Bread – Make it dairy-free by brushing with olive oil, garlic, and herbs instead of butter.

Simple Green Salad – A crisp salad with vinaigrette balances the richness of the soup.

Roasted Vegetables – Brussels sprouts, broccoli, or asparagus make great sides.

Crackers – For extra crunch and texture.

Grilled Cheese – Make it dairy-free by using dairy-free cheese and butter!

Why Gnocchi Makes This Soup So Special

If you’ve never cooked with gnocchi before, you’re in for a treat. Gnocchi are Italian potato dumplings that are soft, pillowy, and incredibly satisfying. They’re like little clouds of potato heaven.

In soup, gnocchi serve the same purpose as noodles or rice – they make the soup more filling and turn it into a complete meal. But unlike noodles, gnocchi have this unique tender texture that soaks up all the flavors of the broth.

You can find gnocchi in three places at the grocery store:

1. Shelf-stable (in the pasta aisle) – This is what I use most often
2. Refrigerated (near the fresh pasta) – Works great, cooks a bit faster
3. Frozen (in the frozen Italian food section) – Also works, might need an extra minute to cook

All three types work in this recipe. I prefer shelf-stable because it’s convenient and has a long shelf life.

Why This Soup Is Perfect for Fall and Winter

There’s something about the arrival of fall that makes me crave soup. Maybe it’s the cooler temperatures, maybe it’s the shorter days, or maybe it’s just that primal instinct to seek out warm, comforting food when the weather turns cold.

This dairy-free chicken gnocchi soup has become my go-to recipe during sweater weather season. It’s the kind of soup that warms you from the inside out, fills you up without making you feel heavy, and tastes even better as leftovers.

I make a big batch on Sunday afternoons, portion it into containers, and have easy lunches or quick dinners ready for the week. It reheats beautifully, and honestly, I think it tastes even better on day 2 or 3 after all the flavors have had more time to meld together.

Plus, there’s something incredibly satisfying about having a pot of homemade soup simmering on the stove. Your house smells amazing, you feel accomplished, and you know you’re making something wholesome and nourishing for yourself and your family.

Commonly Asked Questions 

Similar Recipes

If you like this Dairy Free Chicken Gnocchi Soup, you will like the following soup and stew recipes:

• Award-Winning Chilli Con Carne
• White Chicken Chili
• Slow Cooker Steak and Potato Soup
• Buffalo Chicken Soup

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