This soup is SO good and perfect for a chilly Fall night! So creamy and yummy!
Add any extra veggies to amp up the flavors! Full of flavor and family approved!
Full recipe in video below
RECIPE:
4 tbs light butter
3/4 cup diced carrots
3/4 cup diced celery
1 cup diced yellow onion
1 TBS minced garlic
1/4 cup flour
2 cups chicken broth
2 cups low-fat milk
1/2 cup whole milk
1/2 TBS Italian seasoning
1 tsp salt (to taste)
1/2 tsp pepper (to taste)
16 oz mini gnocchi (found in the pasta aisle)
2 cups shredded or diced cooked chicken
1 1/2 cups spinach (roughly chopped)
In a large pot melt your butter over medium high heat.
Add in the carrots, celery, onion and garlic and cook for about 5 minutes until the onion starts to get translucent and the vegetables all start to get tender.
Add in the flour and stir together to create a roux (a thickener), cook for about 1-2 minutes.
Slowly pour in the chicken broth, while stirring. Add in the milk.
Allow to come to a boil, and lower temperature to medium or medium low and cook until thickened, for about 8-10 minutes.
Add in the Italian seasonings, salt, pepper, gnocchi, and chicken and cook for about 4 to 5 minutes, or until the gnocchi is cooked through (according to package directions).
Add in the chopped spinach and cook for another 2 minutes, until wilted.
Serve immediately.
8 Servings:
191 Calories
3g Fat
20g Carbs
13g Protein
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