Chicken Gnocchi Soup Recipe
A comforting Chicken Gnocchi Soup recipe adapted from Taste of Home magazine 2010.
Servings 8 cups
Ingredients
- 1-1/4 pounds chicken tenderloins cut into 1/2-inch pieces
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil divided
- 1 yellow bell pepper
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped yellow onion
- 1/2 cup chopped deli ham
- 32 ounces chicken broth
- 1 can 14-1/2 ounces Italian diced tomatoes, undrained
- 2 cans Bush's White Chili Beans undrained
- 3 tablespoons tomato paste
- 1 package 16 ounces 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,Bush's 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.