Recipe Tuesday has been renamed Tasty Tuesday, courtesy of Laura!
Today's recipe is a modified version of the Chicken Gnocchi soup from Olive Garden! It is super delicious and really not that bad for you. I use low fat and fat free items whenever I can, as well as low sodium broth. Also, I invented this one on my own...so there's no real measurements. Taste as you go along!
1 box of (low sodium) chicken broth
4 cups of water
Spinach (I used 1 small box of frozen spinach that I defrosted in the fridge over night. Make sure you SQUEEZE out as much water as you can or else it will water down your soup.)
3 cups of cooked shredded chicken. (more or less. It's protein baby!)
1 package of Gnocchi (I used potato gnocchi premade from the grocery store. You could make your own, but I just didn't have time)
1 small cartion of cream. (That's the bad part, I'm afraid. Next time I make this, I'm going to try it with 2% milk. Still not the best but...)
1 cup of parmesean cheese
Add broth and water to the pot. Add in carrots, celery and onion. Simmer until veggies are al dente. Add in chicken, gnocchi and season to taste. Simmer until gnocchi floats. Add in spinach. Let cook on low as long as you like! I cooked mine about an hour on low to let the flavors really marry. Right before serving, add in parm cheese and cream. Stir and let simmer for 5-10 minutes. Serve!
Delicious! Easy! Goes well with salad or sandwich. This recipe makes a TON. Dave and I had it for lunch and dinner yesterday and there's plenty of left overs waiting for us today. Try it! You'll love it!