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:
- 1 tbs Olive Oil
- 1/2 cup Shredded Carrots
- 1/4 cup Onion, diced
- 1/4 cup Celery, chopped
- 1 clove Garlic, minced
- 2 tbs Arrowroot Powder
- 4 cups Chicken Bone Broth
- 1 package Gnocchi (potato or cauliflower)
- 1 cup Unsweetened Plain Almond Milk
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/8 tsp Ground Nutmeg
- 2 cups cooked Chicken, shredded
- 1 cup Fresh Spinach, chopped
- 1 cup Fresh Parsley, chopped
Instructions:
- 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.
- Whisk together the arrowroot powder and bone broth and add to the pot then bring to a boil.
- Add the gnocchi, reduce to a simmer for 10 minutes.
- Stir in milk and spices until well combined, then add chicken and spinach.
- Continue to simmer an additional 10 minutes until thickened. Top with fresh parsley before serving.
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