I originally came up with this recipe for a client who loved the Gnocchi soup at Olive Garden. But, now that we have a Trader Joe’s in the area I was able to substitute the gluten free potato gnocchi with cauliflower gnocchi and it turned out just as good.
Note also that I used Chicken Bone Broth (you can make your own, buy it in cartons in the soup section or purchase frozen broth) instead of regular broth to make this a healing soup for all our winter ailments. Whether colds, flu or stomach bugs, bone broth will give you a boost to your immune system and calm your belly.
Ingredients:
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1 tbs Olive Oil
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1/2 cup Shredded Carrots
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1/4 cup Onion, diced
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1/4 cup Celery, chopped
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1 clove Garlic, minced
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2 tbs Arrowroot Powder
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4 cups Chicken Bone Broth
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1 package Gnocchi (potato or cauliflower)
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1 cup Unsweetened Plain Almond Milk
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1 tsp Sea Salt
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1/2 tsp Black Pepper
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1/8 tsp Ground Nutmeg
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2 cups cooked Chicken, shredded
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1 cup Fresh Spinach, chopped
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1 cup Fresh Parsley, chopped
Instructions:
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Add olive oil to a large pot or Dutch oven with carrots, onion, celery and garlic. Cook over medium heat until softened, 3-5 minutes.
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Whisk together the arrowroot powder and bone broth and add to the pot then bring to a boil.
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Add the gnocchi, reduce to a simmer for 10 minutes.
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Stir in milk and spices until well combined, then add chicken and spinach.
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Continue to simmer an additional 10 minutes until thickened. Top with fresh parsley before serving.
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