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*
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.
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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