Chicken and Gnocchi Soup

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 399
pro 22 g
total fat 7 g
sat. fat 1 g
carb 63 g
fibre 6 g
chol 34 mg
sodium 765 mg
% RDI: -
calcium 6%
iron 13%
vit A 38%
vit C 95%
folate 26%
    8 oz (250 g) boneless skinless chicken breast
    1 tbsp (15 mL) vegetable oil
    1 small onion, diced
    1 each small carrot and stalk celery, diced
    2 cloves garlic, minced
    1 tsp (5 mL) dried oregano
    Pinch each salt and pepper
    1 bay leaf
    1 pkg (900 mL) sodium-reduced chicken stock
    1 pkg (1 lb/500 g) fresh gnocchi
    Rustic Spinach Gremolada:
    1 cup (250 mL) spinach leaves, chopped
    1/2 tsp (2 mL) grated lemon rind
    2 tsp (10 mL) lemon juice
    2 tsp (10 mL) extra-virgin olive oil
    1 clove garlic, minced

Preparation:

Cut chicken into cubes. In large saucepan, heat oil over medium heat; fry chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until onion is softened, about 5 minutes.

Add chicken stock and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 10 minutes. Add gnocchi; simmer, uncovered, until gnocchi float to top and are firm to the touch, about 5 minutes. Discard bay leaf.

Rustic Spinach Gremolada: Meanwhile, in bowl, combine spinach, lemon rind and juice, oil and garlic. Sprinkle onto bowls of soup.

Source

Canadian Living Magazine: March 2006





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