Creamy Chicken and Gnocchi Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 Oz. Chicken Breast, No Skin, No Bone---Cooked and Diced4 Cups Chicken Broth - 99% Fat Free---I used low sodium2 Cups Fat Free Half and Half1 Stalk Celery, Diced1 Clove Garlic, Chopped1/2 Carrot, Shredded1/2 Onion, Diced1 Cup Fresh Spinach, Chopped1 Tbsp. Olive Oil1 Tsp. ThymeSalt and Pepper16 Ounces Potato Gnocchi(Optional) 1 Tbsp. Argo Cornstarch Mixed with 2 Tbsp. Water
1. Saute the onion, celery, garlic, carrot in the olive oil over medium heat until onion is translucent. (To make this even "lighter" - I use small amount of chicken broth instead of olive oil to saute vegetables).
2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3. Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. (Heat to boiling and add cornstarch dissolved in water at this point if you want a thicker soup).
5. Ladle into bowls and serve!
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUSYBEA1950.
2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
3. Add spinach and cook for another 1-2 minutes until spinach is wilted.
4. (Heat to boiling and add cornstarch dissolved in water at this point if you want a thicker soup).
5. Ladle into bowls and serve!
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUSYBEA1950.
Nutritional Info Amount Per Serving
- Calories: 310.3
- Total Fat: 4.8 g
- Cholesterol: 13.0 mg
- Sodium: 960.8 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 2.0 g
- Protein: 8.4 g
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