Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups reduced sodium chicken broth
½ lb. boneless skinless chicken breasts, cut into cubes
1 lb. mini potato gnocchi
2 tablespoons olive oil
2 tablespoons cornstarch
1/4 cup cold water
3 cups fat free evaporated milk
1 cup carrot	Washed, peeled, and sliced
½ cup onions	Washed, peeled and diced
4 cups. fresh spinach	Washed and chopped
2 tablespoons parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Stir in carrots and onions. Cook until onions are translucent.
2	Add the broth Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes. Whisk cornstarch with water and add to mixture.  Add evaporated milk and cook for 10 minutes.  Stir in gnocchi and cook until they float.	Cook until internal temperature reaches 165°F.
3	Just before serving, stir in spinach and cook until wilted.