Under 30 minutes
Under 30 minutes
Ingredients
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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Preparation
- 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.
- 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.
- 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.
- Add the gnocchi to the soup and stir to combine.
- Ladle the soup into serving bowls and garnish with parsley.
- Enjoy!
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