Name: Creamy Roasted Garlic Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Signature Kitchens Oregano Leaves; Lieber's Basil; Signature Kitchens Parsley, Flakes; McCormick® Whole Black Pepper; Carrot; Cal-Organic Farms Organic Green Kale Bunch; O Organics Milk, Low Fat, Organic; Caulipower Spinach Gnocchi, with Tuscan-Style Marinara; Marinated Boneless Skinless Chicken Breast; Asturi Bruschettini, Classico Virgin Olive Oil; Lucerne Table Cream, Light; Gold Medal All Purpose Flour with Resealable Bag; Elephant Garlic; Kraft Parmesan Grated Cheese; Kitchen Basics Chicken Bone Broth; Morton Plain Salt, 26 Ounce

Preheat the oven to 425F.

Place a piece of parchment paper on top of a small piece of foil. Chop the very tops of the two heads of garlic. Place on the parchment paper. Drizzle with 1 tablespoon olive oil. Cover in the foil to bake for 20-25 minutes.

In a large dutch oven over medium high heat, add the remaining 2 tablespoons olive oil.

Add the chopped carrots and kale to sauté for 2 minutes.

Stir in the flour and seasonings.

Stir in the roasted garlic cloves. TIP: Use a paper towel to help you squeeze the garlic cloves out of their skin.

Add the broth, milk, and heavy cream. Bring to a boil, then reduce heat to LOW.

Add the gnocchi and chicken. Cook until the gnocchi floats to the top, about 8-10 minutes.

Stir in the grated parmesan to enjoy warm!

Creamy Roasted Garlic Chicken Gnocchi Soup

Serves 6

10 mins prep

30 mins cook

40 mins total

What you need

How to make

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