How to Make Chicken & Cauliflower Gnocchi Soup?

 

Ingredients

• For 4 servings,
• 2 tablespoons olive oil, divided
• 1 package frozen cauliflower gnocchi
• 2 celery stalks, diced
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 cup shredded carrots(125 g)
• 1 box Pacific Foods® Organic Free Range Chicken Broth
• ½ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon fresh thyme leaf
• 1 cup half & half(240 mL)
• 2 cups baby spinach(80 g)
• 2 cups chicken(250 g), cooked, diced
• fresh parsley, chopped, for garnish

Method

• Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
• Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
• Add the gnocchi to the soup and stir to combine.
• Ladle the soup into serving bowls and garnish with parsley.
• Enjoy!