Hearty Chicken and Gnocchi Soup
Serving size: 4-6
2 frozen chicken breasts (8 oz each)
1/2 cup chopped white onion
1 large zucchini
2 large carrots
1 cup chopped Italian kale
1/2 cup chopped mushrooms
1x 16oz package gnocchi
8 cups water
2 Tbsp better than bullion chicken broth (can add more if desired)
1 tsp granulated garlic powder
1/4 tsp pink himalayan sea salt
1/4 tsp pepper
1 tsp multi-purpose seasoning (I love Trader Joe’s Salute Seasoning)
2 bay leaf
3 Tbsp olive oil
Let frozen chicken breasts thaw completely.
In a large stock pan, add olive oil and 1/2 tsp granulated garlic. Turn heat to medium and let warm for 2 minutes, using spatula to stir frequently.
Next, add both whole chicken breasts to hot oil, cooking well (~ 5 minutes on each side). Continue flipping chicken breast until done.
Once chicken is done, remove from pan and cut into bite size chunks and set aside.
Using cheese grater, slice zucchini and carrots, then add to hot oil.
Add onion, kale, mushrooms, remaining garlic, salt, pepper, and multi purpose seasoning to vegetable mix.
Saute over medium heat until tender, then add back chicken.
Next, add chicken base, bay leaf and water and bring mixture to a boil.
Reduce heat to medium and add gnocchi.
Let cook at medium heat for 10 minutes, then reduce heat to simmer for 10-20 minutes.
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