Paleo Italian chicken and gnocchi soup with autumn vegetables ~ gluten free, dairy free,

Paleo Italian chicken and gnocchi soup with autumn vegetables ~ gluten free, dairy free,

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Autumn, The hush before Winter.

The second spring where the crisp rain falls and every leaf is a flower petal.

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Delicious Autumn Where soups and stews reign in their warm cozy brilliance.

This soup is the epitome of Autumn.

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A mosaic of autumn vegetables, chicken and bright green kale in a hearty tomato broth.

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Pair with gluten free bread or crackers and enjoy in your favorite cozy sweater curled up by the fire. 

Paleo Italian chicken and gnocchi soup with autumn vegetables ~ gluten free, dairy free,

Paleo Italian chicken and gnocchi soup with autumn vegetables ~ gluten free, dairy free,

Ingredients

  • 2 chicken breasts (boneless and skinless)
  • 4 tbsp olive oil
  • 2 teaspoons Italian seasoning (I used simply organic's chicken grilling seasoning)
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 onion, finely diced
  • 4 ribs celery, chopped
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 cup sweet potatoes, peeled and diced into small, bite-size cubes
  • 1 (6 ounce) can tomato paste
  • 1 cup red wine
  • 4 – 6 cups chicken stock (depending on how much broth you want)
  • 1 cup kale, chopped into small pieces
  • 1 pack of Cappello's Gnocchi,

Instructions

  • 1) Put the chicken breasts in a glass bowl, and season with 1 tsp salt, 1/2 pepper, 1 tsp garlic powder, 1 tsp onion powder, and Italian seasoning.
  • 2) Place a large pot over medium to medium-high heat, and drizzle in 2 tablespoons of the olive oil, once the oil is hot, place the chicken in the hot pan and brown on all sides.
  • 3) Once chicken has browned place back in the glass bowl and set off to the side, until cool enough to touch, then cut into chunks.
  • 4) After taking the chicken out of the pan, add in the onion and allow it to sweat for about 3-4 minutes, until translucent and softened.
  • 5) Next, add in the carrots, parsnips, celery and sweet potatoes and stir to combine; add in the rest of the seasonings, and stir to incorporate.
  • 6) Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes.
  • 7) Next, add in the red wine and let cook for another 2-3 mins then add in the chicken stock and stir, followed by the chicken.
  • 8) Cover with a lid and simmer on low for about 20-25 minutes, stirring occasionally or until the veggies are tender.
  • 9) Add in the gnocchi and kale and stir to incorporate them, simmer for another 6-8 mins to cook the gnocchi.
  • 10) Check your seasoning and add salt/pepper if needed.
  • 11) Serve with warm gluten free bread or gluten free crackers.
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Paleo Italian chicken and gnocchi soup with autumn vegetables

Ingredients:

2 chicken breasts (boneless and skinless)
4 tbsp olive oil
2 teaspoons Italian seasoning (I used simply organic’s chicken grilling seasoning)
2 tsp Salt
1/2 tsp Black pepper
2 tsp garlic powder
2 tsp onion powder
1 onion, finely diced
4 ribs celery, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 cup sweet potatoes, peeled and diced into small, bite-size cubes
1 (6 ounce) can tomato paste
1 cup red wine
4 – 6 cups chicken stock (depending on how much broth you want)
1 cup kale, chopped into small pieces
1 pack of Cappello’s Gnocchi,

Directions:

Put the chicken breasts in a glass bowl, and season with 1 tsp salt, 1/2 pepper, 1 tsp garlic powder, 1 tsp onion powder, and Italian seasoning.

Place a large pot over medium to medium-high heat, and drizzle in 2 tablespoons of the olive oil, once the oil is hot, place the chicken in the hot pan and brown on all sides.

Once chicken has browned place back in the glass bowl and set off to the side, until cool enough to touch, then cut into chunks.

After taking the chicken out of the pan, add in the onion and allow it to sweat for about 3-4 minutes, until translucent and softened.

Next, add in the carrots, parsnips, celery and sweet potatoes and stir to combine; add in the rest of the seasonings, and stir to incorporate.

Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes.

Next, add in the red wine and let cook for another 2-3 mins then add in the chicken stock and stir, followed by the chicken.

Cover with a lid and simmer on low for about 20-25 minutes, stirring occasionally or until the veggies are tender.

Add in the gnocchi and kale and stir to incorporate them, simmer for another 6-8 mins to cook the gnocchi.

Check your seasoning and add salt/pepper if needed.

Serve with warm gluten free bread or gluten free crackers.



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