Prep time: 15 Minutes
Cooking time: 25 minutes
Total time: 40 minutes
Yield: 4 portions
Ingredients
- 4 boneless, skinless chicken breasts, cooked in a pan and diced
- 1 stalk celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups of low-sodium chicken broth
- Salt and pepper
- 1 teaspoon Thyme
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup chopped fresh spinach
How to Prepare
Step 1 : Over medium heat, heat olive oil in large saucepan. Sauté celery, onions and garlic in a large pot over medium heat until carrots are translucent.
Step 2 : Bring to boil chicken broth, salt, pepper and thyme. Gently stir in the gnocchi. Cook for another 3-4 minutes, then reduce heat to a simmer.
Step 3 : Mix in half-and-half and spinach. Cook for another 2-3 minutes, until spinach is tender. If necessary, season with salt and pepper. Remove from heat and let cool before serving.
Tips
You can make your cream richer by substituting one cup of half and half with heavy cream.
Nutrition
Calories: 523 Kcal, Carbohydrates 52 g Protein: 31 g Fat: 22 g Saturated Fat 11 g Trans Fat 1 g Cholesterol 99 mg, Sodium 622 mg, Potassium 799 mg, Cholesterol : 99 mg Cholesterol : 99 mg, Sodium 622 mg, Potassium 799 mg Fiber: 4g Sugar: 2g Vitamin A: 3859IU, Vitamin C 7 mg Calcium: 184 mg Iron: 5 mg
