Chicken Gnocchi Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound boneless skinless chicken breasts (cooked and shredded)

1 Tbs olive oil

4 Tbs butter

1/4 cup all-purpose flour

1 small onion (chopped)

2 garlic cloves (minced)

6 cups chicken broth

2 cups milk

1 cup carrots (shredded)

2 tsp parsley flakes

Salt and pepper for seasoning

1 package (16 ounces mini potato gnocchi)

1 cup fresh spinach (chopped)

Directions

In large dutch oven or stock pot, melt butter and olive oil together.

Add your onions, carrots and garlic and cook until onions become translucent.

Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.

Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.

Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.

Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

Nutrition

• Calories: 291 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Cholesterol: 76 mg
• Sodium: 1071 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 21 g