Chicken Gnocchi Soup

Gluten & Dairy-Free Chicken Gnocchi Soup🧡 recipe below, instant pot and slow cooker options given

Ingredients:

- 2 lb boneless skinless chicken thighs, cut into 1” cubes

- 5 large carrots, peeled & sliced

- 5 celery stalks, sliced

- 4 tsp minced garlic 

- 2 C shredded kale

- 2 T arrowroot powder (sub GF flour)

- 2 T oil 

- 1 yellow onion, diced

- 1 tsp pepper

- 1 tsp salt

- 2 tsp dried thyme

- 2 tsp dried parsley 

- 1 tsp paprika 

- 12 oz @traderjoes cauliflower gnocchi (frozen)

- 6 C chicken broth 

- 1 15 oz can full fat coconut milk (*shake or whisk before adding so that the coconut cream and water combine to make a creamy consistency)

Instant pot instructions:

1. Toss chicken in arrowroot or GF flour until evenly coated

2. Add everything except for coconut milk to IP and stir 

3. Cook on manual high for 6 min

4. Release and add coconut milk and stir, serve!

Slow cooker:

1. Toss chicken in arrowroot or GF flour until evenly coated

2. Add everything to slow cooker except for gnocchi and coconut milk 

3. Cook on high for 5 hours

4. Add in gnocchi and coconut milk and continue cooking for another hour or until the gnocchi are cooked/heated through. Serve!