Chicken Gnocchi Soup
Recipe Type: Soup
Serves: 8 cups
  • 1-1/4 pounds chicken tenderloins, cut into ½-inch pieces
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 yellow bell pepper
  • 1 cup sliced fresh mushrooms
  • ? cup chopped yellow onion
  • ½ 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
  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,Bush's 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.
Recipe by Honest Cooking at