Chicken and Gnocchi Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LEDEX66.
1 tablespoon olive oil1 small onion, diced3 stalks celery, diced3 cloves garlic, minced2 carrots, shredded1 pound cooked, cubed chicken breast4 cups chicken broth1 (16 ounce) package mini potato gnocchi1 (6 ounce) bag baby spinach leaves1 tablespoon cornstarch (optional)2 tablespoons cold water (optional)2 cups half-and-half cream (fat free)salt and ground black pepper to taste
1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LEDEX66.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 3.1 g
- Cholesterol: 27.4 mg
- Sodium: 681.2 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.7 g
- Protein: 13.0 g
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