Description
A comforting and light chicken gnocchi soup packed with tender chicken, vegetables, and pillowy gnocchi, perfect for a cozy meal without the extra calories.
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 package (16 ounces) potato gnocchi
2 cups fresh spinach, chopped
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 chicken, dried thyme, dried rosemary, black pepper, salt, and crushed red pepper flakes to the pot. Stir to combine.
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, about 3-5 minutes, until they float to the surface.
Stir in the chopped spinach and cook for an additional 2 minutes until wilted.
Pour in the unsweetened almond milk and stir well. Heat through but do not boil.
Remove from heat and ladle the soup into bowls to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes