Springtime Lemon Chicken & Gnocchi Soup
Servings: 8 servings
Calories: 487kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion , diced* (buy pre-diced onions)
- 3 large carrots , peeled and cut into 1-inch pieces* (or use about 2 cups baby carrots)
- 3 celery stalks , diced* (buy pre-diced celery)
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 4 garlic cloves , minced* (buy jarred minced garlic)
- 6 cups gluten-free chicken broth
- 1 bay leaf
- 2 sprigs fresh parsley
- 1 (2- to 3-pound) gluten-free rotisserie chicken* (meat shredded; about 4-5 cups)
- 16 ounces gluten-free potato gnocchi
- 1 (5-ounce) bag baby spinach
- Juice of ½ medium lemon (cut other half into wedges to serve)
Instructions
- Heat oil in a large Dutch oven over medium-high heat until simmering. Add onion, carrots, and celery. Season with salt and pepper. Sauté until softened, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add broth, bay leaf, and parsley. Bring to a boil, then reduce heat to maintain a low simmer for about 20 minutes.
- Remove and discard the bay leaf and parsley. Add shredded chicken and gnocchi. Continue to simmer until gnocchi is al dente, about 3 minutes, or according to package instructions.
- Add spinach and lemon juice and cook until spinach wilts, 1-2 minutes. Season soup with additional salt and pepper, to taste.
Notes
*I noted the supermarket shortcut items in the ingredient lists with an asterisk and additional comments, so you know exactly where you’re saving some time.
Nutrition
Calories: 487kcal | Carbohydrates: 27g | Protein: 53g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 1158mg | Potassium: 851mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5580IU | Vitamin C: 11.7mg | Calcium: 77mg | Iron: 4mg