Chicken & Gnocchi Soup

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

2 tbsp. butter

1 medium onion, chopped

2 celery stalks, chopped

1 medium carrot, julienned or shredded

3 cloves garlic, minced

6 c. low-sodium chicken broth

3 sprigs thyme

2 c. half-and-half

Kosher salt

Freshly ground black pepper

2 c. cooked chicken, shredded

1 (16-oz.) package fresh gnocchi

2 c. baby spinach

Instructions

In a large pot over medium heat, melt butter. Add onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute.

Pour in chicken broth and deglaze, scraping up any caramelized bits on the bottom of the pot with a wooden spoon. Add thyme sprigs and bring to a boil.

Reduce heat to low and simmer 20 minutes, allowing the flavors to develop. Stir in half-and-half and return soup to a simmer. Remove thyme sprigs and season to taste with salt and pepper.

Add chicken and gnocchi and simmer, cooking until gnocchi are just tender according to package directions. Stir in spinach and cook until just wilted. Ladle soup into bowls and serve.

Nutrition

• Calories: 2336
• Lipides Totaux: 110 g
• Lipides Saturés: 57 g
• Acides Gras Trans: 2 g
• Cholestérol: 528 mg
• Sodium: 6939 mg
• Glucides Totaux: 187 g
• Fibres Diététiques: 19 g
• Sucres Totaux: 34 g
• Protéines: 140 g