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Chicken and Gnocchi Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Gnocchi Soup

Chicken and Gnocchi Soup
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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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