Is there anything better than a creamy, warming, and delicious soup during the cold winter months? This is one of my favorite soup recipes and it is definitely a keeper. The coconut milk makes it especially creamy, and the garlic and seasonings add amazing flavor. And this recipe just so happens to be both gluten and dairy free.
Ingredients:
1 lb cooked and pulled chicken (you can use chicken from a store bought rotisserie chicken to save time. I baked chicken breasts in the oven seasoned with paprika, garlic, onion powder & salt)
5 tbsp DF buttery spread (I used earth balance buttery sticks)
1 cup chopped white onion
1 cup chopped carrots
1 cup chopped celery
4 minced garlic cloves
4 tbsp GF all purpose flour (I used Pillsbury GF all purpose flour blend)
3 to 4 cups low sodium chicken broth (use more or less depending how thick you want the soup)
1/2 tsp nutmeg
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1 13.5 oz full fat coconut milk
1 package GF Gnocchi (I used Delallo Foods GF Gnocchi which turned out great! You can also make your own!)
2 cups roughly chopped spinach
Method:
In a large deep pan or dutch oven, melt the DF buttery spread over medium heat. Add in the onions, carrots, and celery and saute for about 6 minutes or until the veggies begin to soften. Add in the garlic and saute for 1 more minute.
Whisk in the GF flour for about 1 minute, until the veggies are thoroughly coated. Add in the chicken broth and stir for about 1 more minute, until you notice the broth beginning to thicken.
Add in the nutmeg, dried thyme, dried rosemary, salt and pepper and stir until fully combined. Stir in the coconut milk.
Stir in the GF Gnocchi and cover. Allow to cook for just 1-2 minutes until the Gnocchi is soft when pressed with a fork (the Gnocchi cooks super fast!)
Stir in the spinach and rotisserie chicken and serve warm. Enjoy! It gets even better as it sits in the fridge because all of the flavors mend together, so it's great to save as leftovers!
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