Chicken & Spinach Gnocchi

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Frozen, chopped, cooked, boiled, drained, without salt

  ½ cup, chopped or diced or 105g

• Celery

  Raw

  2 stalk, small or 34g

• Parsley

  Spices, dried

  3 ³⁄₁₆ tsp or 2g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Himalayan Pink Salt

  Kirkland Signature

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Whipping Cream, Heavy

  Heavy, Publix

  ¾ tbsp or 75g

• Corn Starch

  Compliments

  1 tbsp or 10g

• Gnocchi

  Sainsbury's

  500g

• Spinach

  Raw

  1 ½ cup or 45g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened. Add parsley, garlic, thyme, salt and pepper and stir. Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened. Stir in spinach and Parmesan and serve.

Similar Foods

• Pesto Chicken Gnocchi
• Creamy Sun Dried Tomato Chicken Gnocchi
• Chicken Spinach Wrap
• Spinach Stuffed Chicken
• Spinach Artichoke Stuffed Chicken
• Paleo Chicken Spinach Meatballs