Is this soup really as creamy as the dairy version?

Yes! Using full-fat coconut cream or non-dairy heavy cream alternatives creates the same rich, velvety texture as traditional heavy cream. The key is using full-fat versions, not light or low-fat alternatives.

Can you taste the coconut if you use coconut cream?

No! The coconut flavor is extremely subtle and completely disappears when combined with the chicken, vegetables, herbs, and seasonings. In a savory soup like this, you won't taste coconut at all – just creaminess.

What's the best dairy-free cream substitute for this soup?

Full-fat coconut cream is my top choice because it's widely available and creates amazing texture. Country Crock Non-Dairy Heavy Cream and Silk Dairy-Free Heavy Whipping Cream are also excellent options if you can find them.

Can I make this soup vegan?

Yes! Replace the chicken with white beans or chickpeas, use vegetable broth instead of chicken broth, and use dairy-free butter for the roux. Everything else stays the same. If you prefer to use a chicken meat substitute, that will work too.

Can I use fresh chicken instead of rotisserie?

Absolutely! Cook 3-4 boneless, skinless chicken breasts (or 4-5 bone-in thighs), dice or shred the meat, and add it to the soup. Rotisserie chicken is just a convenient shortcut.

Can I add other vegetables to this soup?

Yes! Spinach, kale, zucchini, celery, and additional bell peppers all work great. Add heartier vegetables with the carrots and peas, and add leafy greens during the last 5 minutes of cooking.

Dairy Free Chicken Gnocchi Soup (Creamy & Easy!)

Description

This dairy-free chicken gnocchi soup is just as creamy as the original! Made with coconut cream, pillowy gnocchi & rotisserie chicken.

Ingredients

Units Scale

2 tbsp. olive oil
3/4 cup yellow onion, chopped
3/4 cup bell pepper, chopped (any color)
2 garlic cloves, minced
2 tbsp. butter (use dairy-free butter to keep it dairy-free)
2 tbsp. all-purpose flour
4 cups chicken broth (or vegetable broth)
2 cups non-dairy heavy cream (coconut cream, Country Crock Non-Dairy, or Silk Dairy-Free)
1 lb. potato gnocchi (shelf-stable, refrigerated, or frozen)
1 1/4 cups frozen peas and carrots
1 tbsp. cornstarch (optional, for thicker soup)
5 lb. rotisserie chicken, meat removed and diced (about 4 cups)
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
2 tsp. chicken bouillon (or 2 bouillon cubes, crumbled)
1 1/2 tsp. dried thyme
1 tsp. dried oregano
Salt and black pepper to taste

Garnish: Fresh parsley, chopped

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and bell pepper. Cook for 5 minutes, stirring occasionally, until softened and onions are translucent. Add minced garlic and cook for 2-3 minutes until fragrant.
Reduce heat to medium. Add butter and let it melt. Sprinkle flour over the vegetables and stir well. The mixture will look clumpy – this is normal! This is your roux, which will thicken the soup.
Slowly add chicken broth, stirring constantly to break up flour clumps. Add it gradually to prevent lumps. Let the mixture simmer for 5-7 minutes until it thickens noticeably. Add the diced rotisserie chicken and stir.
Add frozen peas and carrots, garlic powder, onion powder, chicken bouillon, dried thyme, dried oregano, salt, and pepper. Stir everything together until well combined.
Add the gnocchi to the soup. They’ll float to the top when done (about 3-4 minutes). Don’t overcook or they’ll get mushy.
(Optional) For extra thickness: Mix cornstarch with 2 tablespoons of soup liquid in a small bowl until smooth. Pour back into soup and stir. The soup will thicken within 1-2 minutes.
Add the non-dairy heavy cream and stir gently until fully incorporated. The soup will turn a beautiful creamy white color.
Cover and let simmer for at least 30 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.
Taste and adjust seasonings as needed. Ladle into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread!

Notes

Dairy-free cream options: Full-fat coconut cream, Country Crock Non-Dairy Heavy Cream, Silk Dairy-Free Heavy Whipping Cream, or homemade cashew cream
Don’t use light coconut milk – you need the full-fat version for creaminess
Rotisserie chicken shortcut: This saves so much time! You can also use 3-4 cooked chicken breasts
Make it vegan: Use dairy-free butter, vegetable broth, and replace chicken with white beans or chickpeas
Gluten-free: Use GF flour for the roux and cauliflower gnocchi
Storage: Refrigerate up to 4 days. Freezes for 3 months (gnocchi softens slightly when thawed)

Reheating tip: Add a splash of broth – the gnocchi absorbs liquid as it sits

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Soup
Method: Cook
Cuisine: American