2 baked shredded chicken breasts
2 cups chicken broth
4 tbsp. chicken stock
2 cups water
1 (8 oz.) can tomato paste
1 (10 oz.) can cream chicken soup (I use low-sodium)
2 tbsp. olive oil
1 large onion
1 bag baby carrots
1 bag spinach
1 (15 oz.) can diced tomatoes
6 tbsp. Italian seasoning (McCormick)
1 tsp. chili powder
1 tsp. thyme
2 tbsp. sugar
2 tbsp. apple cider vinegar
salt and pepper, to taste
1 (16 oz.) pkg. whole wheat Gnocci (with Potato)

Bake chicken breasts ahead of time in oven or Crock-Pot.

In a large pot add chicken broth, chicken stock, water, tomato paste and cream of chicken soup. Simmer on medium heat until all ingredients are well mixed.

Dice onion. Then in a skillet, heat olive oil and caramelize diced onion. Once ready, place into the large pot. Add shredded chicken. Continue to simmer soup.

In a food processor, dice up carrots and spinach. Carefully stir into soup. Then add diced tomatoes. Stir well. Then add spices, sugar and apple cider vinegar.

In a separate pot, boil Gnocci according to package directions (should take 3 to 5 minutes in boiling water). Drain Gnocci and slowly stir into the soup.

Add salt and pepper to taste and SERVE!

Submitted by: Maria Sellers