Pescatarian Chicken Gnocchi Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(26)
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Learn more →Ingredients
6 servings
Soup
- 2 tbsp garlic-infused oil
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 lb gluten free gnocchi
- 1 cup heavy cream
- 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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