Gnocchi Chicken Soup

Ingredients

5 tablespoon butter, divided (reg. or dairy-free)

1 tablespoon garlic, minced

1 small yellow onion, diced

1–2 medium/large carrots, peeled and sliced

1–2 celery stalks, sliced

1/3 cup all-purpose flour

4–5 cups chicken broth

1 pound boneless, skinless chicken thighs or chicken breasts*

1/2 cup unsweetened/unflavored Nutpods OR heavy cream

1 bay leaf

1 teaspoons kosher salt (more to taste)

1/8 teaspoon ground black pepper

2–3 fresh thyme sprigs

1 cup frozen peas

16oz gnocchi

Instructions:

Sauté Veggies:

Add 2 tablespoons butter to a large

Dutch Oven (I used a 5.5qt) and bring to medium-high heat.

Let butter melt and swirl to coat the pan. Add garlic and onion.

Move around the pan until they soften, approx. 1-2 minutes.

Add carrots and celery and sauté for 2-3 minutes.

Broth:

Add the remaining 3 tablespoons of butter and let melt.

Add flour and stir to coat the vegetables.

Keeping the heat at medium-high slowly add the chicken broth approx.

1/4 cup at a time and use a whisk to stir and combine.

Continue adding a little chicken broth and whisking until all the chicken broth has been added.

Chicken:

Add the chicken thighs and cover.

Let simmer 10-15 minutes or until chicken is fully cooked.

Remove chicken from the pot and place on a plate.

Shred with two forks and return to the pot along with the Nutpods, bay leaf, salt, pepper, thyme, frozen peas and gnocchi.

Cook:

Stir and then cover.

Let gently simmer 8-10 minutes or until gnocchi is fully cooked.

Taste:

Taste soup and add any additional salt or pepper, as needed.

Serve with crusty bread and enjoy!

Serve:

Serve immediately crusty bread, garlic breadsticks or grilled bread.

Notes

Dairy-Free: to make this dairy-free use olive oil and coconut milk.

Gluten-Free: to make this gluten-free use gluten-free flour and gluten-free gnocchi.

Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.

Extra Creamy: if you are wanting an extra Creamy Gnocchi Soup you can use a 1/2 cup less of chicken broth and use a 1/2 cup more of heavy cream (or whole milk).

Add-ins: feel free to add in a handful of fresh spinach.

Gnocchi: I recommend using simply store-bought gnocchi (potato gnocchi) but feel free to use homemade if you prefer.