Chicken and Gnocchi Soup
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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