Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
This soup is just too good to be cooked only once, that’s why I make it all the time! The rich flavours of this simple recipe will surely light up your day!
1 lb boneless skinless chicken breasts cooked and shredded
1 tablespoon olive oil
4 tablespoons butter
1/4 c all-purpose flour
1 small onion chopped
2 garlic cloves minced
6 c chicken broth
2 c milk
1 c carrots shredded
2 teaspoon parsley flakes
Salt and pepper for seasoning
1 pkg 16 ounces mini potato gnocchi
1 c fresh spinach chopped
Step 1: Place a large Dutch oven on the stove and turn the heat to medium.
Step 2: Add in the butter and olive oil, then allow the butter to melt.
Step 3: Add in the garlic, onions, and carrots, then sauté until translucent and aromatic.
Step 4: Add in the flour and whisk for 1 minute until well combined.
Step 5: Add in the chicken broth and simmer until thick.
Step 6: Place a pan on the stove and cook the gnocchi. Refer to the instructions provided on the package on how to cook it.
Step 7: Drain and rinse with cold water to stop the cooking process.
Step 8: Meanwhile, add the milk into the pot with the broth and allow it to boil.
Step 9: Add in the seasonings and stir until well combined.
Step 10: Reduce the heat to low and add in the cooked gnocchi, chicken, and spinach.
Step 11: Serve and enjoy!
1. Feel free to add 1 cup of celery into this soup.
2. Add about 1 tablespoon of cornstarch dissolved in cold water if the soup is too thin.
Serving: 0g | Calories: 291kcal | Carbohydrates: 16g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 1071mg | Potassium: 708mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4425IU | Vitamin C: 21.9mg | Calcium: 132mg | Iron: 1.3mg
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