Chicken and Gnocchi Soup
A low-point Olive Garden copycat recipe
Servings: 4
Ingredients
- 1 chicken breast (about 300 g)
- ½ tsp salt (2.5 g)
- ¼ tsp black pepper (1 g)
- 2 cloves garlic minced, (6 g)
- 2 tsp olive oil (10 ml)
- 1 medium onion diced, (100 g)
- 1 cup grated carrot (110 g)
- 2 stalks celery diced, (100 g)
- 1/2 package gnocchi (260 g)
- 2 cups chicken broth (1 L)
- 1 tsp dried thyme (1 g)
- 2 cups skim milk (480 ml)
- 2 tbsp cornstarch (16 g)
- 2 cups fresh spinach (60 g)
Instructions
- Prep the chicken: Cube and season the chicken breast with salt and pepper.
- Cook the chicken: In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the chicken breast and cook until browned on both sides and cooked through, about 6-7 minutes per side.
- Add the veggies: In the same pot, add the remaining teaspoon of olive oil. Add the diced onion, grated carrot, spinach and diced celery. Sauté until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer: Pour in the chicken broth and bring to a boil. Add the gnocchi to the boiling broth. Cook according to the package instructions, usually about 3-4 minutes, until the gnocchi floats to the top. Reduce the heat to medium and add dried thyme.
- Make a slurry: In a small bowl, whisk the cornstarch with a few tablespoons of cold water until smooth. Gradually stir the cornstarch mixture into the soup.
- Thicken the soup: Add the skim milk, stirring constantly. Simmer the soup for about 5-10 minutes until it thickens to your desired consistency. Adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot.
Notes
6 WW Points per serving.
Nutrition
Serving: 477g | Calories: 279kcal | Carbohydrates: 28g | Protein: 23g | Fat: 8.4g | Saturated Fat: 3.3g | Cholesterol: 64mg | Sodium: 920mg | Potassium: 806mg | Fiber: 2.8g | Sugar: 9.6g | Calcium: 227mg | Iron: 1.8mg