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Chicken and Gnocchi Soup
Recipes Chicken and Gnocchi Soup
8 servings
40 minutes total
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
    1. 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.
    2. 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.
    3. 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, Chol 105mg, Sodium 700mg, Total Carb 27g, Fiber 2g, Sugars 1g, Protein 22g, Calc 10%, Iron 6%