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butter, chicken, comfort food, cooking, delicious, easy cooking, easy dinner, easy dinners, eat, fall, fall dishes, food, fresh, fresh cooking, quick cooking, simple entertaining, soup recipes, soups, winter soups
There’s nothing better than a make a head soup. I don’t need to think about it during the week and I already have a meal ready to go.
This soup I have made more healthy … there is no cream but it’s still is extremely creamy, full of protein and absolutely delicious.
I didn’t have spinach on hand, if I did I would have added 2-3 cups to the soup at the end. Again soup recipes are guidelines, just use what you have!
Ingredients
- 1 tablespoons Butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 2 -3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 750 ml 1%milk
- 1 chicken bouillon cube in 2 cups of water
- Salt and pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots finely diced
- 1/2 cup green onion thinly sliced
- 600 grams roasted chicken breast cooked and cut into small cubes (I used 2 large chicken breasts and roasted them in the oven 400 degrees for 25 minutes and I seasoned them with salt and pepper and garlic)
- 1 500 gram package ready-to-use mini gnocchi (if you use regular size gnocchi, cut them in half)
- Sriracha (because I put this on everything)
Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
Add the chopped onion, carrots and garlic and cook, stirring occasionally until the onion becomes translucent.
Whisk in the flour and cook for about 1 minute. Whisk in the milk and simmer until thickened.
Whisk in the hot water and bouilion cube. Simmer until thickened again. Stir in 1/2 teaspoon salt, pepper to taste, nutmeg (if using), green onion, chicken, and gnocchi.
Simmer until the soup is heated through and the gnocchi is cooked approx 3-5 minutes. Before serving, taste, season with additional salt if needed, and sriracha.
A 350 gram serving is 35 protein, 35 carbs and 7 fat. Solid macros ⭐️
Guten appetit