1 lb boneless and skinless chicken breasts, cut into cubes
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ¼ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
¾ teaspoon paprika
½ teaspoon ground fennel seed
1/8 teaspoon dried oregano
¼ teaspoon dried thyme
4 cups low sodium chicken broth
1 cup almond milk, plain and unsweetened
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 garlic cloves, minced
2 large roasted red bell peppers, jarred or homemade
1 (16-ounce) package gnocchi, regular size or mini
3 cups baby spinach, chopped
2 tablespoons chopped fresh basil (or more to taste)
freshly grated or shaved Parmesan, for serving (optional)
Instructions
In a small bowl, make a slurry by whisking together ½ cup cold water and the flour
Heat large nonstick pot over medium heat. Add the chicken and dry spices and cook until cooked through and slightly browned, 4 to 5 minutes
Add ½ cup water, broth, and almond milk and bring to a boil.
Add onion, celery, carrot, garlic, and roasted red peppers and return to a boil.
Partially cover, reduce heat to low and simmer until the vegetables are soft, 15 to 20 minutes.
Uncover and slowly stir in the slurry, and continue stirring until the soup returns to a boil.
Add the spinach, basil, and gnocchi. Cook until the gnocchi start to float to the top and become puffy, according to the package directions.8. Once served, sprinkle with Parmesan if desired.
(From the Skinnytaste Cookbook. This was updated to remove the sausage and add chicken breast instead. The extra spices are to give it the sausage seasoning.)