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Chicken & Cauliflower Gnocchi Soup

Under 30 minutes


for 4 servings

  • 2 tablespoons olive oil, divided
  • 1 package frozen cauliflower gnocchi
  • 2 celery stalks, diced
  • 1 small yellow onion, diced
  • 2 teaspoons garlic, minced
  • 1 cup shredded carrots (125 g)
  • 1 box Pacific Foods® Organic Free Range Chicken Broth
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaf
  • 1 cup half & half (240 mL)
  • 2 cups baby spinach (80 g)
  • 2 cups chicken (250 g), cooked, diced
  • fresh parsley, chopped, for garnish

Nutrition Info

  • Calories 545
  • Fat 22g
  • Carbs 64g
  • Fiber 18g
  • Sugar 10g
  • Protein 26g

Estimated values based on one serving size.

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  1. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
  2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
  3. Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
  4. Add the gnocchi to the soup and stir to combine.
  5. Ladle the soup into serving bowls and garnish with parsley.
  6. Enjoy!
Chicken & Cauliflower Gnocchi Soup