Creamy Chicken Gnocchi Soup 4SVGS

Heat a large pot over medium heat. Add 2 teaspoons of oil and preheat for 2 minutes. Add the diced Italian chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is lightly browned on the outside.

Add the garden vegetable blend, creamy chicken broth, and 2 1/4 cups (18 fl oz) of water to the pot. Stir well and bring the soup to a low boil.

Once the broth comes to a boil, add the gnocchi pasta to the pot. Place the lid on the pot and return to a low boil, then cook for 8–9 minutes. Stir often to ensure the broth is not sticking to the bottom of the pot. Reduce heat and cook longer as needed until the gnocchi is tender and chicken is at an internal temperature of 165°F. Season with freshly cracked black pepper as desired. Turn off all heating elements.

Let the gnocchi soup cool in the pot for 4–5 minutes before serving. Ladle the soup into bowls. Add a crusty loaf of bread for dipping, if desired.