Chicken Gnocchi soup
- Number of Servings: 10
Ingredients
Onions, raw, 1 smallCarrots, raw, 1 cup, choppedCelery, raw, 4 stalk, medium Garlic, 3 tspOlive Oil, 2 tbspRoasting Chicken, light meat, 4 cup, chopped or diced( I roasted a 5 lb bird and took the white meat)*College Inn Chicken Broth - 99% Fat Free, 8 cupPotato Gnocchi - 16 ounce packageFat free half and half, 4 cupSpinach, fresh, 1.5 cupThyme, ground, 1 tspNutmeg, ground, 1/8 tspWater, tap, .25 cup Cornstarch, .25 cup
Chop onion, carrots and celery. heat Olive oil in a large soup pot over medium high heat. Add garlic and veggies, stirring occassionally until onion is transparent (5-8 minutes). Add chicken broth and chicken, stirring well. Bring to a boil, add gnocchi. return to boil and cook for 3-4 minutes. Stir in Chopped spinach, thyme, nutmeg and half and half. Return to a boil. in a small bowl, combine the water and cornstarch. Add to boiling soup and stir to thicken soup. Season with salt and pepper to taste
Serving Size: 10 servings (approx 2 cups each)
Number of Servings: 10
Recipe submitted by SparkPeople user HSPRING.
Serving Size: 10 servings (approx 2 cups each)
Number of Servings: 10
Recipe submitted by SparkPeople user HSPRING.
Nutritional Info Amount Per Serving
- Calories: 254.1
- Total Fat: 7.4 g
- Cholesterol: 46.8 mg
- Sodium: 1,099.1 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.4 g
- Protein: 20.0 g
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