Ingredients:
2 lbs. chicken tenderloin or chicken breast
​1 package of gnocchi
2 cups chopped carrot
2 cups chopped celery
2 cups chopped spinach (I use frozen)
1 cup chopped Spanish onion
½ tbsp. dried oregano
½ tbsp. dried basil
1 tsp. garlic powder
1 package of bacon (11 slices)
1 cup unsweetened almond milk*

Instructions:

1. Cook bacon and set aside to cool on paper towels.
2. Place chicken in pot.
3. Add carrot, celery, spinach and onion.
4. Add oregano, basil and garlic powder.
5. Pour one cup of water over everything.
6. Chop bacon and add to pot.
7. Pour one cup of almond milk.
8. Cook high for 5-6 hours or on low for 7-8 hours.
9. Use two forks to pull the chicken apart and mix thoroughly.
10. Either cook the gnocchi in the pot for 45 minutes to one hour on low for twenty minutes to half-hour on high. You can also cook the gnocchi separately and add to the pot.
11. Enjoy!

Notes:
You can use alternatives to the almond milk like evaporated milk, heavy cream or coconut milk if you don’t mind some sweetness to the soup.

Nutritional Information:
Per Serving: Calories: 306, Carbs: 8, Fat: 13, Protein: 39, Sodium: 528, Sugar: 3.

Chicken Gnocchi soup is my families favorite soup and we would gladly eat this for lunch and dinner (and maybe even breakfast) several times a week.  I especially love it because it cooks entirely in the slow cooker (except the bacon.)  This recipe is adapted from Pinch of Yum’s recipe which I have made and is amazing.  I altered it by replacing evaporated milk with almond milk, using water instead of chicken broth and completely forgoing cornstarch.   I also use more of the vegetables and bacon.

I’ve mentioned how much I love slow cooker, Crock Pot recipes and this chicken gnocchi soup is one of the best.   There is nothing better than coming home to a delicious and comforting meal after a long day of work, errands and/or appointments.    When I was pregnant with our son, I made a quadruple batch of this chicken gnocchi soup a couple of weeks before delivering him so that we could enjoy it in the difficult newborn months when I would have no time or energy to cook.   Therefore, feel free to make double or triple batches and freeze away!  I actually have some in the freezer, waiting for us to enjoy later this week!  Yay!  Another time-saving tip is to chop the veggies and cook the bacon ahead of time so that you can literally throw everything in the pot in the morning before heading off to work, errands or appointments. 
 
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​Buon appetito! ​ 

Serves:
6-8 (depending on size of portions)
Total Time:
Prep time: 15 minutes
Cook time: 30-45 minutes
Notes:
*I try to keep the chili on the less spicy side.  You can add more or less crushed red pepper flakes or cayenne if you prefer it spicier. 
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Ingredients

• 1 lb. ground turkey
• 2 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 cup chopped red pepper
• 1 can red kidney bean
• 1 can cannellini bean
• 1 can tomato puree
• 1 can tomato paste
• 1 can diced tomato
• 1 teaspoon minced garlic
• ½ tablespoon dried oregano
• ½ tablespoon dried basil
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• ¼ teaspoon crushed red pepper*
• ¼ teaspoon cayenne pepper*
• Salt to taste

 
Instructions:

1. Chop onion and red pepper.
2. Pour olive oil in large pot over medium heat.
3. Once the oil is hot, sauté onion and pepper. 
4. Once the onion and pepper is sautéed (about four minutes) add turkey.
5. Add in all spices and cook the turkey thoroughly.
6. Drain and rinse beans and add to pot.
7. Add in the tomato puree, paste, diced tomato and half cup of water.
8. Mix everything thoroughly and reduce to simmer for at least 20 minutes.
9. Make sure to stir occasionally to prevent burning, especially the very bottom of the pot.
10. Serve and enjoy!

Nutritional Information:
Per Serving:  Calories: 220, Carbs: 28, Fat: 6, Protein: 17, Sodium: 333, Sugar: 8.
 
Notes:
*I try to keep the chili on the less spicy side.  You can add more or less crushed red pepper flakes or cayenne if you prefer it spicier.