Prep time: 15 minutes Cook Time: 25 minutes Total time: 40 minutes
Yields: 9 servings (serving size 1.5 cup)
2 pounds chicken breast tenders, cubed
17.6 oz package of Gnocchi
8 cups low sodium chicken broth
1 bundle of spinach, washed
16 oz bag sliced carrots
6 cloves of Garlic, chopped
1 white onion
2 tbsp. Olive oil
1 package Gnocchi
1 pound chicken
Add chopped onions, garlic, and 8 ounce sliced carrots into large stock pot. Add 2 tbsp. olive oil and turn heat to medium. Saute for about 5 minutes or until the onions are translucent. Next add in 8 cups low sodium chicken broth and 2 cups of water. Bring to a boil.
While waiting for the soup to boil season the chicken with salt and pepper. Heat 1-2 tbsp olive oil in saute pan over medium heat. Add the chicken to the skillet and cook for ~4 minutes then stir and flip to the other side and cook for an additional ~4 minutes or until chicken is cooked thoroughly (internal temperature reaches 165 degrees).
Add the cooked chicken and its cooking juices to the boiling soup. Gently add in the gnocchi and spinach. Once gnocchi floats the soup is complete.