1 lb. boneless chicken breast sliced thin (2 breasts)
2 Tbl. cornstarch
3 Tbl. water
16 oz. Gnocchi
2 Cups fresh baby spinach
Chop garlic. Cut bacon into bite-sized pieces. Place bacon into a
large stockpot on medium and cook for 6-8 minutes until bacon is
crisp. Remove bacon, leaving grease in pot, and set bacon aside.
Stir seasoning blend, garlic and Italian seasoning into stockpot and
cook 4-5 minutes until vegetables are tender. Stir in chicken broth,
Alfredo sauce and salt and bring to a low boil. Stir chicken into this,
then reduce heat to low. Cover and simmer 8-10 minutes, stirring
occasionally, until chicken is 165 deg.
Remove chicken pieces and shred, then return to pot. Combine
cornstarch and water and add this mixture, along with the Gnocchi, to
the pot. Increase heat to medium and simmer 3-4 minutes until soup
has thickened and gnocchi are tender. Chop spinach and stir into
soup. Serve topped with bacon.
NOTE- This soup was really good! The seasoning mix was easy to
find at Publix in the Publix brand. I didn't chop the spinach, just
pulled off any long stems.
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