Chicken and Gnocchi Soup (gluten and dairy free)
Soups often contain gluten and dairy, two items which our family tries to avoid due to allergies. This Chicken and Gnocchi Soup had all of the wonderful taste without any hint that it was allergy friendly. It has become a family favorite.
Ingredients
- 4 chicken breasts, diced and cooked
- 4 cups chicken stock
- 2 cups almond milk (or your choice of thicker milk)
- 1 celery stalk, thinly sliced
- 1 carrot, shredded (I used a vegetable peeler for long, thin slices)
- 1/2 onion, diced
- 1 clove garlic, finely diced
- 1 cup fresh spinach, cut into thin strips
- 1 T. canola oil (or olive oil)
- large pinch of dried thyme
- 1 lb. gluten free gnocchi (or glutenous gnocchi for those of you who eat it)
- freshly milled salt and pepper
Directions
- Saute onion, garlic, celery, and carrot in the oil.
- Add chicken, chicken stock, almond milk, salt, pepper, and thyme.
- Bring to a gentle boil and add gnocchi. Boil for 4 minutes.
- Turn heat down and simmer for 10 minutes.
- Add spinach and cook for 1-2 additional minutes. Enjoy!
This post has been edited from a previous version posted on Living Peacefully with Children.
About The Author: Mandy
Mandy O'Brien is an unschooling mom of five. She's an avid reader and self-proclaimed research fanatic. An active advocate of human rights, Mandy works to provide community programs through volunteer work. She is a co-author of the book Homemade Cleaners, where simple living and green cleaning meet science. She shares a glimpse into her life at Living Peacefully with Children, where she writes about various natural parenting subjects and is working to help parents identify with and normalize attachment parenting through Attachment Parents Get Real.