Chicken and Gnocchi Soup from Silk® recipe
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Ingredients
- 4 tablespoons olive oil (or butter) 1 cup finely diced onion 2 garlic cloves, minced 4 tablespoons all-purpose flour 1 (32 ounce) carton chicken broth 1 cup finely shredded carrots ½ cup finely diced celery 1 cup diced, cooked chicken breast meat 1 cup fresh or frozen spinach, coarsely chopped 1 pound fresh or frozen store-bought gnocchi 2 cups Silk® Original Coconutmilk ½ teaspoon dried thyme ½ teaspoon dried parsley Salt and pepper, to taste Freshly grated dairy-free Parmesan cheese (optional)
Nutrition Info
- 311.4 caloriescarbohydrate: 25.8 gcholesterol: 35.4 mgfat: 18.2 gfiber: 2.2 gprotein: 10.4 gsaturatedFat: 6.7 gservingSize: -sodium: 829.6 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Gnocchi Soup from Silk®
Directions
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Saute the onion and garlic in the oil (or butter).
When the onion becomes translucent, add the flour and make a roux. Let the oil and flour mixture cook for about a minute before adding chicken broth.
Add the carrots, celery and chicken into the roux. Simmer until vegetables are tender, then add spinach.
Cook gnocchi according to package directions.
Add the coconut milk to the chicken and vegetables sauce. Once mixture thickens again, add the cooked gnocchi and seasonings.
Top with Parmesan if desired and serve immediately.