The holiday season is always filled with food.

There are work parties, church banquets, friendly get-to-togethers, and everything else food related. My Pinterest boards are easily filled during this time of the year with snacks, desserts, and full-blown holiday meals.

But there are those weeknights during the month when I’m tired of eating at restaurants. I’m full from the unnaturally giant holiday meals. My body wants something normal. This is when my love for soup comes as a benefit. I get to fix a one-pot-meal that’s still winter-hearty but feels so good to eat. My family appreciates the break in the heavy cooking and we still leave the table full and happy.

Give this creamy chicken and gnocchi soup a try this holiday season and give yourself a little break from the five-course holiday meals!

Creamy Chicken and Gnocchi Soup

Ingredients

2 chicken breasts, roasted and then shredded
2 stalks of celery, diced
3 carrots, peeled and diced
2 cloves of garlic, minced
1 onion, diced
2 tsp dried basil
2 tsp Italian seasoning
1-2 tsp salt
4 cups of chicken broth
2 tbsp cornstarch dissolved in 2 tbsp water
24 oz evaporated milk
1 package potato gnocchi
5 slices of bacon, cooked and crumbled
1 large handful of kale, washed and torn into bite size pieces
Olive Oil
Water, if needed

Instructions

Heat the olive oil in a pan and add the celery, carrots, onion, and garlic. Cook until vegetables are soft.

Add the chicken broth, chicken, and seasonings and herbs. Bring to a boil and reduce heat to medium. Watch your liquid–if your broth gets too low add more water but be sure to adjust the seasonings and salt at the end.

Add the cornstarch mixture and evaporated milk and stir and cook until heated through.

Add the bacon, kale and gnocchi and cook until gnocchi is cooked and floats to the top.

Taste and salt as needed. Serve immediately.

Adapted from A Pinch of Yum