1Lb Cooked Chicken Thigh, cubed
1 Bag of Trader Joes Cauliflower Gnocchi
3 Tomatoes, cut into wedges
1/2LB Mushrooms, cooked and cubed
3 Celery Stalks, sliced
4-5C Broth, homemade or store bought
4 Garlic Cloves, Minced
1 Small Yellow Onion, diced
3C Baby Spinach
1 1/2C Forager Dairy Free Half & Half-this gives the soup extra body
1/2TBSP Dried Thyme
2TBSP Oil
Salt and Pepper
Chili Flake
In a large pot add the oil, onion, celery, dried thyme, salt and pepper and sauté for 4-5 minutes. Add the chicken, mushroom and broth and cook on medium heat for 15 minutes. While the soup is cooking you can either sauté the gnocchi in a pan(following the directions on the bag) or air fry them. To air fry, you would spray your basket with oil and spray or brush oil on top of the gnocchi and air fry at 400* for 15 minutes. Once cooked, set aside.
Add the dairy free half and half, tomatoes, spinach and chili flake and cook until the spinach is wilted, about 5 minutes.
Spoon into a bowl and top with the gnocchi.
Serve and Enjoy!
Serves 4-5