NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup potato gnocchi

2 cup low-sodium chicken broth

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 cup fresh baby spinach

2 clove garlic

1 tsp extra virgin olive oil

2 tbsp full-fat coconut milk

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper, then bake or poach until cooked through and shred into bite-sized pieces.

• 2

  In a large pot, heat the olive oil over medium heat and add the diced onion, carrots, and celery.

• 3

  Sauté the vegetables for 5-7 minutes until the onions are translucent and the carrots begin to soften.

• 4

  Add the minced garlic and dried thyme to the pot, stirring for 1 minute until fragrant.

• 5

  Pour in the chicken broth and bring the mixture to a gentle boil.

• 6

  Add the potato gnocchi to the boiling broth and cook according to package instructions, usually about 2-3 minutes until they float.

• 7

  Reduce the heat to low and stir in the shredded chicken and full-fat coconut milk to create a creamy base.

• 8

  Add the fresh baby spinach and stir until just wilted, then season with the remaining sea salt and black pepper.

• 9

  Ladle the soup into a bowl and serve warm.