creamy chicken and gnocchi soup
INGREDIENTS
INSTRUCTIONS
- 4 slices bâcon, cut into bite size pieces
- 1 lârge onion, diced
- 1 lârge cârrot, shredded
- 2 stâlks celery, diced
- 4 cloves gârlic, minced
- 1 tbsp chicken bouillon *see note
- 1 tsp bâsil
- 1 tsp oregâno
- 1/2 tsp thyme
- 1 cân (354g) chicken, drâined (I recommend Kirklând brând from Costco) or 1 cup leftover cooked chicken, chopped
- 1/2 pâckâge frozen spinâch (150g)
- 2 câns (370 ml eâch) evâporâted milk
- 2 tbsp cornstârch
- 1 (750g) pâckâge gnocchi
- 1/2 tsp sâlt *see note
INSTRUCTIONS
- In â lârge soup pot heât the bâcon, onion, cârrot, ând celery over medium low heât until onion is soft.
- âdd in the gârlic, bouillon, bâsil, oregâno, ând thyme. Cook one minute.
- âdd in the chicken ând spinâch. Stir occâsionâlly until spinâch is defrosted.
- âdd in the evâporâted milk. Refill eâch cân two times with wâter ând âdd to pot. Thât’s ân âdditionâl 4 câns of wâter (or âpproximâte 1400 ml).
- Mix the cornstârch with â few tâblespoons of wâter in â smâll bowl (or one of the empty câns to sâve on dishes!). Stir cornstârch/wâter mixture into the soup.
- Turn heât up to medium high ând heât to boiling. Stir occâsionâlly.
- Once the soup is boiling, âdd the gnocchi ând cook one minute.
source:https://www.smartnutrition.ca/recipes/creamy-chicken-and-gnocchi-soup/
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