Chicken Gnocchi Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tsp olive oil

2 small chicken breasts (cooked & shredded or 2 cups of shredded rotisserie chicken)

1 package gnocchi (500 grams) (uncooked)

1 shallot (chopped fine)

2 garlic cloves (minced)

2 cups fresh spinach (roughly chopped)

1/3 cup+2 tbsp basil pesto

4 or 5 cups chicken broth (salted)

1/3 cup heavy cream

salt (to taste)

black pepper (to garnish, optional)

Calabrian chili peppers (to garnish, optional)

1/2 tsp red pepper flakes (optional)

pecorino romano cheese (grated)

Directions

Begin by shredding the chicken and set aside until ready to use.

To a large pot set to low/medium heat, add the olive oil.

Add the shallot and let sauté for 2 minutes.

Once translucent, add the garlic and red pepper flakes and allow to sauté for another minute.

Add the chicken broth (start with 4 cups) and bring to a light simmer.

Once simmering, add the gnocchi, shredded chicken, spinach, and heavy cream.

Simmer for 3-5 minutes, or until the gnocchi are cooked and float (read package instructions).

Add the pesto and mix well.

Add an additional cup of chicken broth if you want a thinner soup.

Taste to see if you want to add any salt.

Dish up, garnish with fresh cracked black pepper, Calabrian chili peppers and loads of pecorino romana cheese.

Enjoy!

Nutrition

• Calories: 166 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 70 mg
• Sodium: 1411 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2 g
• Protein: 19 g