Description
A light and comforting chicken gnocchi soup made with tender chicken, fluffy gnocchi, fresh vegetables, and a flavorful broth that’s low in calories but high in taste.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1 (16-ounce) package potato gnocchi
4 cups fresh baby spinach
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup unsweetened almond milk
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add shredded cooked chicken, dried thyme, dried rosemary, black pepper, salt, and crushed red pepper flakes to the pot.
Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
Add the potato gnocchi to the pot and cook according to package instructions, usually about 2-3 minutes, until they float to the surface.
Stir in the fresh baby spinach and cook for an additional 2 minutes until wilted.
Pour in the unsweetened almond milk and stir to combine. Heat through but do not boil.
Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes