Recipes
Chicken and Gnocchi Soup
8 servings
40 minutes total
Shopping list
Ingredients
- 4 cloves garlic
- 4 slices bacon
- 1 (10 oz) package frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
- 1 ½ teaspoons Italian seasoning
- 4 cups no-salt-added chicken stock (or broth)
- 1 (15 oz) jar Alfredo sauce
- ½ teaspoon kosher salt
- 1 lb chicken breast tenders
- 2 tablespoons cornstarch
- 3 tablespoons water
- 16 oz gnocchi
- 2 cups fresh baby spinach
Prep
Steps
- Chop garlic; cut bacon into bite-size pieces (wash hands). Place bacon in large stockpot on medium; cook 6–8 minutes, stirring occasionally, until bacon is crisp. Remove bacon from pan (leave drippings) and set aside. Stir in seasoning blend, garlic, and Italian seasoning; cook 4–5 minutes, stirring occasionally, until vegetables are tender.
- Stir in stock, Alfredo sauce, and salt and bring to a boil. Stir chicken into broth, then reduce heat to low. Cover and simmer 8–10 minutes, stirring occasionally, until chicken is 165°F.
- Remove chicken carefully, shred using 2 forks, and return to pot. Combine cornstarch and water; add mixture and gnocchi to pot. Increase heat to medium and simmer 3–4 minutes until soup has thickened and gnocchi are tender. Chop spinach and stir into soup; serve topped with bacon.
Amount per ⅛ recipe serving: Calories 410, Total Fat 24g, Sat Fat 13g, Trans Fat 0g, Chol 105mg, Sodium 700mg, Total Carb 27g, Fiber 2g, Sugars 1g, Protein 22g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 6%