Chicken Gnocchi Soup

Ingredients:

2 lbs chicken thighs, skinless boneless

Olive oil

2 quarts chicken bone broth

1/2 quart water

Gluten free gnocchi (Delallo Foods)

1 tbs Chicken bouillon paste

4 large Carrots, diced

1 Onion, diced

5 Celery stalks, diced

5 Garlic cloves, minced

1 tbs Butter

2 cups Peas and carrots, frozen

Seasoning mixture:

1 tsp Parsley

1/2 tsp Thyme

1/2 tsp Oregano

1/2 tsp Curry powder

1/2 tsp Turmeric

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Ginger powder

1/2 tbs Seasoning salt (Redmond Real Salt)

Celtic salt

Black pepper

Instructions:

Prepare the vegetables and set aside.

Bake the chicken thighs at 400°F for 25 minutes with olive oil and seasoning salt. Chop into small cubes and set aside.

In a large soup pot over medium heat, sauté the onions, celery and carrots together in butter until fragrant.

Add the minced garlic and spice mixture and mix.

Add in the chicken bouillon and mix.

Add in the cubed chicken, frozen peas & carrots, gnocchi, bone broth and water.

Allow to simmer for minimum 20 minutes.

Enjoy!