Chicken Soup with Gnocchi
Kristen Doyle | Dine & Dish
- Yield: 8 servings
Ingredients
- 1 1/4pounds chicken tenderloins, cut into ½-inch pieces
- 1teaspoon Italian Seasoning
- 1/4teaspoon kosher salt
- 1/4teaspoon pepper
- 2tablespoons olive oil, divided
- 1 yellow bell pepper
- 1cup sliced fresh mushrooms
- 1/3cup chopped yellow onion
- 1/2cup chopped deli ham
- 32ounces chicken broth
- 1can (14-1/2 ounces) Italian diced tomatoes, undrained
- 2cans Bush's White Chili Beans, undrained
- 3tablespoons tomato paste
- 1 (16 ounce) package potato gnocchi
Instructions
- Sprinkle chicken with Italian seasoning, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
- In the same pan, cook the chopped bell peppers, mushrooms and onion in remaining oil until tender. Add ham, broth, tomatoes, beans, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
- Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Serve while hot.
This recipe from Honest Cooking was republished with permission. It originally appeared on Dine & Dish as Chicken Gnocchi Soup.
Kristen Doyle | Dine & Dish
