Chicken Gnocchi Soup
This take on a restaurant favorite is packed with veggies, soft gnocchi, and chicken in a cheesy garlic-parmesan broth. And it’s only $4 per serving!
- Alfredo Sauce
- 4 tbsp (60 mL) butter
- ½ cup (75 mL) flour
- 2 cups (500 mL) milk
- 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
- 1 tbsp (15 mL) Garlic Parmesan Seasoning
- 1 tbsp (15 mL) olive oil
- 1 medium onion, chopped
- 2 tsp (10 mL) salt
- 2 cups (500 mL) firmly packed spinach leaves
- ¾ lb. (350 g) red B-size potatoes, diced in ½" (1-cm) pieces (about 3 potatoes)
- 2 medium carrots, peeled and julienned
- 8 cups (2 L) unsalted chicken broth
- 3 cups (750 mL) cooked chicken, shredded
- 1 lb. (450 g) potato gnocchi
- 1 zucchini, chopped into ½" (1-cm) pieces
- Optional: Grated Parmesan cheese and crusty bread
To make the Alfredo sauce, melt the butter in the 2‑qt. (1.9‑L) Nonstick Sauce Pan over medium-low heat. Stir in the flour and cook for 2 minutes, or until it’s golden.
- Whisk in the milk and continue cooking until the sauce is thick and coats the sides of the pan, about 5 minutes. Remove the pan from the heat. Whisk in the cheese and seasoning. Set aside.
Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat for 2–3 minutes. Add the onion and salt; cook and stir until the onion has softened, about 3–4 minutes. Add the spinach, potatoes, and carrots. Continue cooking until the spinach has cooked down completely, about 4 minutes.
- Add the chicken broth and Alfredo sauce. Stir to combine. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- About 5 minutes before serving, add the chicken, gnocchi, and zucchini to the pot. Stir and cook until the zucchini is tender and gnocchi are cooked, about 3–5 minutes.
- If you’d like, top with grated Parmesan cheese and serve with bread.
- 10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 360, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 1,290 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 5 g (includes 0 g added sugar), Protein 28 g
Double the Alfredo recipe and save the extra to top fettuccine and cooked chicken on a busy night.
This recipe makes a lot of servings, so it’s a great way to stock your freezer with premade meals for fast dinners. Follow the directions through step 4, then freeze it. When you’re ready, bring your frozen soup up to a boil and start again at step 5.