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Sunday, March 29, 2015

Chicken, gnocchi and spinach soup

  1. In a saucepan, heat butter and olive oil over medium heat. Add diced red onion, carrots, celery, and garlic. 
  2. Add baby spinach and cooked chicken (leftover rotisserie breast will work fine). Season with salt, pepper , and crushed coriander.
  3. Cook the gnocchi separately in salted hot water until it rises to the serface or with the other ingredients in the saucepan. Add organic chicken broth.Simmer. Serve with grated Parmesan.

    You may skip chicken and use vegetable broth for a vegetarian option. I added a pinch of flour- you may skip it to have a clear soup and add some more for the Olive Garden version.

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