5.0
(12)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
In a large stock pot, heat the olive oil over medium-low heat. Add the onion and saute until translucent, about 3 minutes. Add the garlic, celery, and carrots. Saute for another 3 minutes until the celery begins to soften.
Step 2
Add in the diced potatoes, dried thyme, poultry seasoning, garlic powder, dried parsley, salt & pepper, and the veggie stock. Simmer for 20-25 minutes until the potatoes soften.
Step 3
When the potatoes are soft, mash a few of them up with a fork or immersion blender in the pot. You'll want to mash about 1/4 of the potatoes. This will help thicken the soup.
Step 4
Add in the non-dairy milk and fresh thyme. Let simmer uncovered for another 10 minutes to continue to thicken.
Step 5
In the meantime, prepare your gnocchi according to the package’s instructions.
Step 6
Add the cooked gnocchi and diced vegan chickens (thawed, if frozen) into the pot. Stir to combine. Cook the soup for 5 more minutes until the vegan chickens are warm.
Step 7
Add any salt and pepper to taste. Best served warm.
Your folders
tasteofhome.com
4.6
(36)
15 minutes
Your folders
simplyorganic.com
20 minutes
Your folders
allrecipes.com
4.7
(119)
30 minutes
Your folders
halfbakedharvest.com
5.0
(345)
25 minutes
Your folders
smalltownwoman.com
5.0
(95)
25 minutes
Your folders
foodtalkdaily.com
20 minutes
Your folders
vegnews.com
Your folders
orchidsandsweettea.com
4.7
(18)
15 minutes
Your folders
eatingwell.com
Your folders
cookinginthemidwest.com
20 minutes
Your folders
skinnyspatula.com
4.8
(154)
15 minutes
Your folders
naturallieplantbased.com
5.0
(61)
25 minutes
Your folders
aheadofthyme.com
5.0
(6)
15 minutes
Your folders
simplyhappyfoodie.com
5.0
(43)
17 minutes
Your folders
orchidsandsweettea.com
5.0
(1)
20 minutes
Your folders
belovedplate.com
2 hours
Your folders
simplyhappyfoodie.com
Your folders
eatwithclarity.com
5.0
(4)
20 minutes
Your folders
thereciperebel.com
5.0
(20)
20 minutes