Chicken And Gnocchi Soup
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. |
Posted in Soup Recipes
