• 3-4 chicken breast, cooked & diced
• 4 cups chicken stock
• 2 cups half&half
• 1 celery, diced
• 1 garlic, chopped
• 1/2 carrot shredded
• 1/2 onion, diced
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil,
• 1 tsp thyme
• salt & pepper

Saute veggies in oil over medium heat.
Add chicken, half&half, s+p, & thyme.
Heat to boiling, then add gnocchi.
Gently boil for 4 minutes then turn down to simmer for 10 minutes
Add spinach & cook for 1-2 minutes

8-10 servings

• 2 cups cut-up cooked chicken
• 1/4 cup chopped onion
• 1 clove garlic, crushed
• 1 tbsp vegetable oil
• 6 cups chicken broth
• 1 cup sliced celery
• 1 cup sliced carrot
• 1/4 tsp dried sage leaves, crushed
• Potato Dumplings (see below)
• 1-1/2 cups Bisquick baking mix
• 1 cup cold mashed potatoes
• 1 tbsp chopped green onion (with top)
• 1/8 tsp pepper
• 1/4 cup milk

Mix ingredients until soft dough forms; beat vigorously 30 seconds.
Knead until smooth, adding more baking mix if needed.
Roll dough into 18 balls, 1-1/2 inches in diameter.

Cook onion & garlic in oil in 4-qt dutch oven, stirring frequently, until golden brown.
Add broth, chicken, celery, carrots and sage. Heat to boiling.

Prepare Potato Dumplings. Drop into boiling soup

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes more

6 pts!

• 1 lb raw chicken tenders, cut into bite size pieces, or 2 cans of diced chicken
• 1 can cream of potato soup
• 1 can cream of chicken soup or refried beans
• 1 can chicken broth
• 1 can rotel tomatoes
• 1 can corn, drain but save liquid incase its too thick later
• 1 can black beans
• 1 tsp cumin
• 1 tbsp chili powder
• (optional) garlic powder

Cook in crockpot on low for 8 hours. Add water or chicken stock to thin if needed.
Top with grated cheese and tortilla strips.