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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 unsalted chicken stock (or broth)
  • 1 (15 oz) jar Alfredo sauce
  • ½ teaspoon kosher salt
  • 1 lb chicken breast tenderloins
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 16 oz gnocchi
  • 2 cups fresh baby spinach

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 crisp. Remove bacon with slotted spoon, leaving drippings in pot; set bacon aside.
    2. Stir seasoning blend, garlic, and Italian seasoning into drippings in pot; cook 4–5 minutes, stirring occasionally, until vegetables are tender.
    3. Stir in stock, Alfredo sauce, and salt; bring to a boil, then stir in chicken. 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.
    4. Whisk cornstarch and water until combined. Add cornstarch slurry 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.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 320, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 85mg, Sodium 760mg, Total Carb 26g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 21g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 8%