Creamy Roasted Garlic Chicken Gnocchi Soup

Servings: 6

• 16 oz. Potato Gnocchi
• 2 cups Cooked Shredded Chicken
• 2 cups Kale, finely chopped
• 2-3 large Carrots, peeled and thinly sliced
• 3 tbsp. Olive Oil
• 2 Heads of Garlic
• 1 tsp. EACH: Salt, Black Pepper, Dried Parsley, Dried Basil, & Dried Oregano
• 2 tbsp. Flour
• 4 cups Broth
• 1 cup Whole Milk
• 1/3 cup Heavy Cream, or Full Fat Coconut Milk
• 3/4 cup Grated Parmesan

1. Preheat the oven to 425F.
2. Place a piece of parchment paper on top of a small piece of foil. Chop the very tops of the two heads of garlic. Place on the parchment paper. Drizzle with 1 tablespoon olive oil. Cover in the foil to bake for 20-25 minutes.
3. In a large dutch oven over medium high heat, add the remaining 2 tablespoons olive oil.
4. Add the chopped carrots and kale to sauté for 2 minutes.
5. Stir in the flour and seasonings.
6. Stir in the roasted garlic cloves. TIP: Use a paper towel to help you squeeze the garlic cloves out of their skin.
7. Add the broth, milk, and heavy cream. Bring to a boil, then reduce heat to LOW.
8. Add the gnocchi and chicken. Cook until the gnocchi floats to the top, about 8-10 minutes.
9. Stir in the grated parmesan to enjoy warm!