This quick version of a southern classic uses store-bought gnocchi instead of the traditional dumplings. Serve with a tossed salad and multigrain rolls or your favourite buttermilk biscuits.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
- 2 cups sodium-reduced chicken broth
- 1 lb boneless skinless chicken breast
- 2 tablespoons butter
- 1 small onion diced
- 2 ribs celery chopped
- 1 carrots peeled and chopped
- 1 parsnips peeled and chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1 pkg (500 g) Gnocchi pasta
- 1/2 cup frozen peas
MethodIn saucepan, bring broth and 1-1/2 cups water to boil. Add chicken; reduce heat, cover and simmer, turning once, until no longer pink inside, about 12 minutes. Transfer chicken to plate, reserving broth. Shred or chop chicken and set aside.
Meanwhile, in large saucepan, melt butter over medium heat; cook onion and celery, stirring occasionally, until softened, about 3 minutes. Stir in carrot and parsnip; cook until carrot is slightly softened, about 3 minutes.
Stir in garlic, flour and thyme; cook, stirring constantly, for 2 minutes. Gradually stir in reserved broth; bring to boil. Reduce heat to medium; simmer until vegetables are tender, 8 to 10 minutes.
Stir in gnocchi, peas and chicken; cook, stirring occasionally, until gnocchi are tender, 3 to 5 minutes.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 995 mg
- Sugars 13 g
- Protein 38 g
- Calories 518.0
- Total fat 10 g
- Potassium 642 mg
- Cholesterol 90 mg
- Saturated fat 5 g
- Total carbohydrate 69 g
- Calcium 5.0