Low Iodine Chicken Gnocchi Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

Soup

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, thinly sliced
6 scallions, green tops only, thinly sliced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
5 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
1 lb gluten free gnocchi
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp gluten free flour blend
3 cups fresh baby spinach, loosely packed
1 tsp fresh lemon juice

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the carrots are beginning to soften and the celery is translucent, about 6–7 minutes.
2
Add the scallion greens, dried thyme, dried rosemary, salt, and pepper. Stir and cook until the scallions are softened and fragrant, about 1–2 minutes.

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