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.