Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 lb chicken breast, cubed
  • 1 tsp salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, chopped
  • 2 cups white sweet potato, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cups chicken broth
  • 1/2 cup diced tomato (sub nomato sauce for AIP)
  • 12 oz cauliflower gnocchi (Trader Joes, or homemade for AIP… see notes)
  • 1 cup coconut cream
  • 2 cups kale, chopped
  • 2 tbsp parsley, chopped

Instruction

  • Using a large stockpot, heat the oil over medium heat. Cook the chicken and lightly season. Remove from the pot and set aside when the chicken is cooked to 165 F.
  • Add the onion and garlic to the pot and cook for 3-4 minutes. Add the white sweet potato, carrots, and celery and saute for another 5 minutes to lightly soften.
  • Add the broth, diced tomato, and chicken to the pot and stir well to combine. Bring to a boil and reduce to a simmer for 8-10 minutes or until the vegetables are fork-tender.
  • Pour the coconut cream into the pot and add the gnocchi (add the uncooked gnocchi if using Trader Joes, see notes for using homemade). Bring to a low simmer and allow to cook for about 5 minutes.
  • Stir in the kale and allow to soften for another 2-3 minutes.
  • Serve warm topped with parsley.