by Pat Savoie
6 chicken tenders
1 Tablespoon vegetable oil
4 Tablespoons butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
4 Tablespoons flour
4 cups chicken broth (I like Better than Bouillon diluted with water.)
1 cup Kale, chopped
1 cup carrots, chopped
1 16 ounce pkg potato gnocchi
1 cup heavy whipping cream
2 teaspoons Tony’s seasoning (shake until it looks good)
1/4 cup green onions, chopped
Season chicken tenders with 1 teaspoon of Tony’s seasoning and brown in vegetable oil then remove and set aside.
Add butter, onions, celery, and bell peppers to drippings in pot and saute until onions are clear.
Sprinkle flour over vegetables and cook for 5 minutes stirring occasionally, then add chicken broth and simmer for another few minutes
Add kale and carrots and simmer until carrots are tender.
In a separate pot of salted, boiling water, cook gnocchi for 1-2 minutes (until they float). Remove from the water and drop into the soup.
Chop chicken into small pieces and add to the soup along with Tony’s seasoning.
Stir in whipping cream and sprinkle in green onions.
Serve with hot French bread.