Paleo Chicken Gnocchi Soup
Chicken gnocchi soup is one of the coziest meals and can be made with simple whole food ingredients. When I first had to go gluten-free, this was one of the main dishes that I missed the most. I’ve always been a big soup girl, so I knew I had to recreate this recipe using allergy-friendly options. This soup tastes better than Olive Garden according to my non gluten-free, can eat anything husband. You can check out the simple recipe below.
Ingredients:
4 Cups Chicken Broth (I prefer Kettle & Fire Brand)
Half a Bag of Baby Carrots Chopped
2-3 Stalks of Celery Chopped
1 Teaspoon Fresh Thyme
3 Leaves Sage
Capello’s Almond Flour Gnocchi
Cashew Cream Sauce (2 cups soaked and drained cashews and 1 cup water)
1-2 Handfuls of Spinach
Rotisserie Chicken (add desired amount)
Add Salt & Pepper to Taste
Instructions:
Add broth, carrots, celery, and herbs to the slow cooker and turn to high setting for 3-3.5 hours. Remove the 3 sage leaves and make cashew cream sauce. I used a blender to do so. Add the cream, your rotisserie chicken, and spinach and cook for around 20 minutes. Make your gnocchi while this is cooking and add to the mix before serving. Lastly add your salt and pepper to taste.
Paleo Chicken Gnocchi Soup
Equipment
- 1 Pressure Cooker
- 1 Blender
Ingredients
- 4 Cups Chicken Broth
- 1/2 Bag Baby Carrots
- 2-3 Stalks Celery
- 1 Tsp Fresh Thyme
- 3 Leaves Sage
- 1 Box Capello's Almond Flour Gnocchi
- Cashew Cream Sauce
- 1-2 Handfuls Spinach
- Desired Amount Rotisserie Chicken
- Salt & Pepper
Instructions
- Add broth, carrots, celery, and herbs to the slow cooker and turn to high setting for 3-3.5 hours.
- Remove the 3 sage leaves and make cashew cream sauce.
- Add the cream, your rotisserie chicken, and spinach and cook for around 20 minutes.
- Make your gnocchi while this is cooking and add to the mix before serving.
- Lastly add your salt and pepper to taste.
