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
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp tomato paste
- 1 Tbsp chicken base
- 2 ½ Tbsp flour
- 5 cups chicken broth
- 1 can evaporated milk (12 oz)
- 2 cups heaping cooked chicken, shredded or chopped
- 3–4 oz baby spinach
- 1 pound shelf-stable gnocchi
Instructions
- In a large pot over medium heat, warm the reserved oil from the sun dried tomatoes. Add diced onion, carrots, and celery, sautéing until softened (about 5 minutes).
- Stir in chopped sun dried tomatoes, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper; cook for an additional minute.
- Mix in tomato paste, chicken base, and flour; stir for about 1 minute until combined.
- Gradually pour in chicken broth while scraping any browned bits from the bottom of the pot. Bring to a simmer and cover partially; reduce heat to low for about 15 minutes.
- Add shredded chicken, spinach, evaporated milk, and gnocchi; cook on medium-low for another 5–10 minutes until heated through.
- Serve immediately with grated parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg