Creamy Chicken Gnocchi Soup

Ingredients

• Boneless Skinless Chicken Breast

  Hannaford

  16 oz or 448g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 stalk, medium or 40g

• Minced Onion

  Cora

  2 ½ tsp or 50g

• Granulated Garlic

  La Criolla

  2 ½ tsp or 10g

• Flour

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

  ⅓ cup or 40g

• Reduced fat milk

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

  1 ½ cup or 366g

• Chicken broth

  Soup, canned, ready-to-serve

  3 ½ cup or 840g

• Bouillon cubes and granules soup

  Low sodium, dry

  1 cube or 4g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Fresh Potato Gnocchi

  Tesco

  16 oz or 454g

• Spinach

  Raw

  ½ cup or 15g

Directions

1. In a Dutch oven, brown chicken in oil. Add the carrot and celery and cook an additional minute. Whisk in flour until blended; gradually stir in the milk, chicken broth, bouillon, minced onion, granulated garlic, and pepper. Cook and stir until thickened. Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through, about 10 minutes.