- 4 tablespoons olive oil (or butter)
- 1 cup finely diced onion
- 2 garlic cloves, minced
- 4 tablespoons all-purpose flour
- 1 (32 ounce) carton chicken broth
- 1 cup finely shredded carrots
- 1/2 cup finely diced celery
- 1 cup diced, cooked chicken breast meat
- 1 cup fresh or frozen spinach, coarsely chopped
- 1 pound fresh or frozen store-bought gnocchi
- 2 cups Silk® Original Coconutmilk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper, to taste
- Freshly grated dairy-free Parmesan cheese (optional)
- Saute the onion and garlic in the oil (or butter).
- When the onion becomes translucent, add the flour and make a roux. Let the oil and flour mixture cook for about a minute before adding chicken broth.
- Add the carrots, celery and chicken into the roux. Simmer until vegetables are tender, then add spinach.
- Cook gnocchi according to package directions.
- Add the coconut milk to the chicken and vegetables sauce. Once mixture thickens again, add the cooked gnocchi and seasonings.
- Top with Parmesan if desired and serve immediately.
05/19/2019
recipepes.com
chicken and gnocchi soup from silk®, recipe
PT15M
PT1H
5
455 calories
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