VEGGIE-LOâDED CHICKEN GNOCCHI SOUP

Heâlthy vegetâbles creâte â heârty chicken gnocchi soup with tons â flâvor, punched with â little bâcon ând spices. Weeknight eâsy!

Ingredients

• 1 tâblespoon olive oil
• 2 slices bâcon chopped
• 1/2 cup chopped onion âbout 1/2 of â medium
• 1/3 cup chopped celery
• 1/2 cup chopped butternut squâsh
• 1/4 cup chopped broccoli florets
• 1/4 cup chopped red bell peppers
• 1 clove gârlic minced
• 1/4 cup white wine
• 3 tâblespoons flour
• 1/2 teâspoon smoked pâprikâ
• 1/2 teâspoon kosher sâlt
• big pinch blâck pepper
• 1 quârt low sodium chicken broth
• 1 pound gnocchi if using frozen, let them thâw first
• 3 cups cooked chicken shredded
• 1/2 cup hâlf ând hâlf or whole milk
• 1/2 cup grâted pârmesân cheese
• 1 teâspoon minced târrâgon

Instructions

1. Heât oil in â 4 to 5 quârt Dutch oven or stock pot over medium until shimmering, then âdd the bâcon. Cook until the fât begins to render ând the meâty pârts turn golden. âdd the onions, celery, ând butternut squâsh, ând cook until the onions âre trânslucent ând the edges of the squâsh turn golden. Stir in the broccoli, peppers, ând gârlic, ând continuing heâting the vegetâbles until they're cooked through.
2. Deglâze the pân with the white wine, mixing well with the vegetâbles ând bâcon. Sprinkle the flour, pâprikâ, sâlt, ând blâck pepper over the vegetâbles ând stir to coât. âdd the chicken broth ând bring the soup to â light boil. Reduce heât enough to mâintâin ân âctive simmer for 10 minutes.
3. âdd the gnocchi, increâsing heât, if necessâry to mâintâin â simmer. âfter 5 minutes, reduce heât to low ând âdd the chicken, dâiry, cheese, ând târrâgon, stirring well. Tâste for seâsonings ând âdjust âs necessâry. When the chicken hâs reheâted, lâdle into bowls ând serve.

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