Chicken Gnocchi Soup

Ingredients

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  2 tsp or 6g

• Italian Seasoning

  Shoppers Value

  2 tsp or 8g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalk, medium or 80g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  ⅓ cup or 40g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Gnocchi

  DeLallo

  2 cup or 328g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Mix Seasonings together or have nearby. You will use to season the chicken and soup, so split it up as you see fit. Cut veggies into bite sized pieces and mince garlic.
2. Heat pot with 2 tbsp of oil at medium heat. Add diced raw chicken breast. Season chicken as it cooks. Once cooked through, remove and set aside.
3. Turn heat to medium-low and melt three tbsp of butter. Add onions and garlic and cook until fragrant. Then add carrots and celery. Add some more seasonings from mixture. Cook until tender. Add more butter or oil if needed.
4. Add 1/3 cup flour and coat veggies. Add 1/2 cup of whipping cream and 1 cup milk. Once mixed well, add 2 cups of chicken stock (add more stock if you want a thinner soup) and turn heat up to medium-high. Season soup with left over seasonings.
5. Once near boiling or boiling, add gnocchi. Cook until gnocchi start to float and are cooked. Turn heat down to medium-low. Add chicken back in and heat for a minute.
6. Add spinach, can be as whole leaves or chopped up. Let spinach cook for a minute or so, then serve.

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