Makes: 4 -6 servings                     Prep/Cook Time: 40 minutes

2 packets PVP No Chick’n Noodle Soup Mix
3 cups water
2 cups unsweetened dairy free milk*
10 oz frozen organic vegetable mix, approx 3 cups
2 tablespoons olive oil
½ white onion, small dice
2 teaspoons garlic, minced
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon pepper
1 cup fresh spinach rough chop
16 ounces potato gnocchi

*Avoid using oat milk as Chick'n Noodle will not set up properly. 


  • Combine cold water, almond milk and two Noodle Soup packets. Mix well and set aside.
  • Heat olive oil in a large pot over medium heat.
  • Add onions, salt, pepper and thyme and stir until onions start to soften, about 5 minutes.
  • Add garlic and cook 30 seconds or until fragrant.
  • Add Chick’n Noodle Soup mixture and frozen vegetables and bring to a boil.
  • After mixture has come to a boil, turn down heat to a hard simmer. (The soup should still be lightly bubbling, but not boiling)
  • Cook for 10 minutes.
  • Add gnocchi and cook another 3-5 minutes, or until gnocchi is tender.
  • Remove from heat and stir in chopped spinach. 

** DeLallo makes a good gluten-free gnocchi.