Ingredients
Scale
- 8 oz jar oil-packed sun-dried tomatoes (chopped)
- 1 large onion (diced)
- 3 large carrots (diced)
- 2 stalks celery (diced)
- 5 cloves garlic (minced)
- 2 cups cooked chicken (shredded or chopped)
- 1 pound shelf-stable gnocchi
- 5 cups chicken broth
- 1 can evaporated milk (12 oz)
- 3-4 oz baby spinach
Instructions
- In a large pot or Dutch oven, heat reserved sun-dried tomato oil over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in sun-dried tomatoes, minced garlic, and seasonings; sauté for an additional minute.
- Mix in tomato paste, chicken base, and flour; cook while stirring for about one minute.
- Gradually pour in chicken broth, scraping any browned bits from the pot. Bring to simmer.
- Partially cover and simmer on low heat for about 15 minutes.
- Add cooked chicken, baby spinach, evaporated milk, and gnocchi; cook over medium-low heat for another 5-10 minutes until heated through.
- Serve hot, garnished with grated parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg