Chicken Gnocchi Soup
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4
3 reviews
Good
Chicken Gnocchi Soup
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Tender chicken, fresh veggies, and potato gnocchi simmer in a creamy chicken broth creating this Chicken Gnocchi Soup. It’s a lighter, protein-filled take on the classic soup we all love!
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Ingredients
- 2 lbs. chicken breast boneless skinless
- 1/4 teaspoon poultry seasoning
- 1/2 Tablespoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1 medium yellow onion diced
- 3 talks celery diced
- 1 cup carrot shredded
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (17 ounces) potato gnocchi
- 2 cups half and half fat-free
- 1/2 cup spinach baby leaves
Instructions
- Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray. Lay chicken breasts evenly onto pan.
- Mix together the poultry seasoning, garlic powder, onion powder, cayenne pepper and white pepper. Sprinkle mixture evenly over all the tops and bottoms of chicken breasts.
- Bake chicken, uncovered, for 20 minutes or until internal temperature reaches 165 degrees F. Remove from oven and let chicken stand 10 minutes before chopping into bite-size pieces. Cover chicken pieces with foil and set aside while you prepare soup.
- Spray the inside of a large pot with cooking spray. Add onion, celery, carrots, garlic and dried Italian seasoning. Cook and stir over medium heat until vegetables become soft and translucent.
- Pour in chicken broth, salt and pepper. Turn heat to medium-high and bring to a boil. After it starts to boil, add in the potato gnocchi. Bring back to a boil, then reduce heat to medium-low. Let soup simmer for 10 minutes.
- Stir in the cooked chicken, half and half and baby spinach. Continue to cook soup another five minutes or until spinach is soft and wilted. Serve soup warm in individual bowls and enjoy!
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Overall Rating
4
3 reviews
Good
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