Chicken and Gnocchi Soup
Chicken and Gnocchi Soup
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
Ingredients
- 8 oz boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 1 small onion, diced
- 1 small carrot, diced
- 1 small celery stalk, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 pinch salt
- 1 pinch 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 spinach leaves, chopped
- 1/2 tsp grated lemon rind
- 2 tsp lemon juice
- 2 tsp 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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