Chicken Mushroom Alfredo Soup w/ Gnocchi, Pesto, and Arugula
A ridiculously easy soup using a jar of Alfredo sauce and chicken broth as a base, and tossing in delicious add-ins like rotisserie chicken, grilled mushrooms, gnocchi, arugula, and prepared pesto!
Servings 4 servings
Ingredients
- 1 tbsp. butter
- 1 - 8 oz. container sliced mushrooms
- 1 - 15 oz. jar light Alfredo sauce
- 2 1/2 c. chicken broth
- 2 grilled chicken breasts sliced or cubed (I used a rotisserie chicken)
- 2 c. fresh arugula
- 1/4 tsp. garlic powder
- 1 - 16 oz. package gnocchi
- salt & pepper to taste
- 2 tbsp. prepared pesto sauce
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add in the sliced mushrooms, and grill until tender and golden brown, about 7-8 minutes.
- In a large pot over medium heat, add the mushrooms, Alfredo sauce, chicken broth, cubed chicken, arugula, and garlic powder.
- Bring to a light boil or simmer, and add in the gnocchi.
- Simmer for 3-4 minutes, or until gnocchi are soft and tender.
- Add salt and pepper, to taste.
- Either serve each bowl with a small dollop of pesto sauce on top, or you can mix the 2 tbsp. into the entire pot (I like to add it to the entire pot!). Enjoy!