NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Potato Gnocchi

1 cup Fresh Spinach

1 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 teaspoon Olive Oil

1 medium Onion

2 cloves Garlic

1 teaspoon Dried Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces. Season with a pinch of salt, pepper, and dried thyme.

• 2

  Heat the olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until they become soft and fragrant.

• 3

  Add the chicken pieces into the pot and cook until lightly browned on all sides.

• 4

  Pour in the low-sodium chicken broth and bring the mixture to a simmer.

• 5

  Stir in the potato gnocchi and allow it to cook according to package directions, usually around 4-5 minutes, until they float to the top.

• 6

  Reduce the heat and stir in the low-fat milk to create a creamy texture. Allow the soup to warm through without boiling to prevent curdling.

• 7

  Fold in the fresh spinach and simmer just until wilted, about 1-2 minutes.

• 8

  Taste and adjust the seasoning with salt and pepper as needed before serving.