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Paleo Chicken Gnocchi Soup

A cozy chicken gnocchi soup for the fall and winter season with fresh herbs and a creamy cashew sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 6

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.
Keyword Dairy-free, Gluten-free, Paleo