NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

2 cup low-sodium chicken broth

2 tbsp full-fat coconut milk

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with a pinch of salt and pepper.

• 2

  Heat the olive oil in a medium pot over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5 minutes.

• 3

  Add the diced onion, carrot, and celery to the pot. Sauté for 4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic and dried thyme, cooking 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. Cook for 2 to 3 minutes, or until the gnocchi float to the surface.

• 7

  Reduce the heat to low. Stir in the coconut milk and fresh baby spinach, allowing the spinach to wilt into the soup.

• 8

  Season with the remaining sea salt and black pepper. Serve warm in a large bowl.