Description
A comforting and light chicken gnocchi soup packed with tender chicken, vegetables, and soft potato gnocchi in a flavorful broth, perfect for a low calorie meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
1 package (16 ounces) potato gnocchi
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 cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken pieces, dried thyme, dried oregano, salt, and black pepper to the pot.
Reduce heat to medium-low and simmer until the chicken is cooked through, about 10 minutes.
Add the potato gnocchi to the pot and cook according to package instructions, usually about 3-4 minutes, until they float to the surface.
Stir in the chopped fresh spinach and almond milk, and cook for another 2 minutes until the spinach is wilted and the soup is heated through.
Adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes