Chicken Gnocchi Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 285.3

Total Fat: 16.9 g
Cholesterol: 47.4 mg
Sodium: 702.2 mg
Total Carbs: 26.8 g
Dietary Fiber: 1.7 g
Protein: 7.1 g

View full nutritional breakdown of Chicken Gnocchi Soup calories by ingredient

Introduction

Low Fat Spin on the Olive Garden's soup Low Fat Spin on the Olive Garden's soup

Number of Servings: 8

Ingredients

2 cups gnocchi

4 tablespoons light margarine

1 cup onion, diced

1/2 cup celery (about 2 stalks), diced

2 garlic cloves, minced

1/4 cup flour

4 cups fat free half and half*

1 3/4 cups fat free chicken broth

1 cup carrots, shredded

2 (4 ounce) boneless, skinless chicken breasts, diced and cooked

1 cup fresh spinach, coarsely chopped

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

Directions

In a large dutch oven (or soup pot) over medium heat, melt the butter. Add the onion, celery and garlic and sauté until the onion becomes translucent, about 7 minutes. Whisk in the flour, forming a roux. Cook for 1 minute. Pour in the half and half, and add the carrots and chicken to the dutch oven. Simmer until the mixture begins to thicken, stirring often, about 5 minutes. Add the chicken broth, and allow the mixture to thicken again, stirring often, about 5 minutes or until the consistency desired is achieved. Stir in the gnocchi, spinach, and seasonings and simmer until soup is heated through.

After adding the chicken stock, while you're waiting for it to thicken again, pop the gnocchi into a pot of boiling water - these don't take long to cook, only about 2 mins or so. You boil them until they float. Once they are done, drain them and add them to the soup.

I also mixed about a tbsp of cornstarch with a tiny bit of water, and added that to the soup to thicken it up a bit.

Number of Servings: 8

Recipe submitted by SparkPeople user NICHOLEMAY.