Chicken Soup with Gnocchi

Kristen Doyle | Dine & Dish
  • Yield: 8 servings


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


  1. 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.
  2. 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.
  3. 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.

Chicken Gnocchi Soup

Kristen Doyle | Dine & Dish