Ingredients
Scale
- 8 oz jar oil-packed sun-dried tomatoes
- 1 large onion
- 3 large carrots
- 2 stalks celery
- 5 cloves garlic
- 1 tsp Italian seasoning
- 5 cups chicken broth
- 2 cups cooked chicken (shredded)
- 1 pound shelf-stable gnocchi
- 3–4 oz baby spinach
- 1 can evaporated milk
Instructions
- In a large pot, heat reserved sun-dried tomato oil over medium heat. Sauté diced onion, carrots, and celery for about 5 minutes until softened.
- Stir in chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Cook for an additional minute.
- Add tomato paste, chicken base, and flour; stir to combine and cook for another minute.
- Pour in chicken broth and scrape the bottom of the pot to release any browned bits. Bring to a simmer.
- Partially cover and simmer gently for about 15 minutes.
- Add shredded chicken, spinach, evaporated milk, and gnocchi. Cook for an additional 5–10 minutes until heated through.
- Serve hot topped with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg