Chicken Gnocchi Soup
Serves 615 mins prep45 mins cook
A delicious dairy-free chicken gnocchi soup made with plant-based butter, packed with protein and flavor. This recipe is perfect for those avoiding dairy and is low in calories compared to traditional versions. Enjoy a comforting bowl that's part of the fall soup series!
0 servings
What you need
chicken breast

carrot

celery

white onion

clove garlic

cup flour
oz bone broth

can cannellini beans

tsp garlic powder

tsp onion powder

tsp italian seasoning

tsp red pepper flake

salt

pepper

oz fresh spinach
Instructions
1: Butter up a pot and sauté together onions, carrots, and celery, seasoning with salt and pepper. Cook for 2 minutes until translucent, then add garlic. 2: Cook for an additional minute and add in flour, toasting it for a few minutes until golden. 3: Blend together 16 oz of bone broth and a can of white beans with juice until smooth; this will be your substitute for cream. 4: Slowly add the bean mixture into your pot with the flour while continuously stirring to avoid lumps. 5: Add in an additional 16 oz of chicken bone broth along with the seasonings (garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper). 6: Cook the chicken breast directly in the broth; cover and cook on medium-low for 30 minutes. 7: Remove the chicken, shred it, and return it to the pot. 8: Add in your gnocchi and cook until they float, which should take about 3 minutes. 9: Add in a handful of fresh spinach and enjoy.View original recipe

