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30 Recipes Collection

Soup       

Number22

Chicken Gnocchi Soup

What you Need

Cutting Board and Carving Knife
Stock Pot
Cooking Spoon

16 oz boneless skinless chicken breast, cooked and cubed

1 rib celery, diced

1 medium onion, diced

2 teaspoons garlic, minced

½ cup (2 oz) carrots, match stix (shredded)

1 tablespoon olive oil

4 cups chicken broth

1 teaspoon ground thyme

16 oz potato gnocchi

2 cups half & half

5 oz baby spinich, stemmed, chopped

What to do

What to Do

Heat olive oil in a stock pot over medium heat; add celery, onions, garlic, and carrots; sauté ~3 minutes, until onions are translucent.
Add chicken, chicken broth and thyme to stock pot; bring to a bubbly boil; add gnocchi; boil ~3 minutes; reduce heat to low; simmer uncovered 10 minutes.
Stir in half & half and spinich; cook ~2 minutes, until heated through.
Halve it, double it, triple it…just do the math!
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 12; Amount per serving: Calories 70; Total fat 5.4g 8%; Saturated fat 2.9g 15%; Cholesterol 27mg 9%; Sodium 187mg 8%; Carbohydrates 0.84g 0%; Fiber 0.1g 1%; Sugars 0.35g 1%; Protein 4.4g 9%; Based on DV of 2000 calories per day
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