Ingredients

• 1 tsp of olive oil
• 1/4 tsp of black pepper
• 1/4 tsp of salt
• 1 lb of diced chicken
• 1 tsp of olive oil
• 56 g of butter
• 50 g of diced celery
• 50 g of shredded carrot
• 4 cups of milk
• 2 tbsp of corn starch
• 4 cups of boiling water
• 1 1/2 tbsp of chicken bouillon
• 1 tbsp of onion powder
• 1/4 tsp of garlic powder
• 1/4 tsp of salt
• 1/4 tsp of thyme
• 1/4 tsp of parsley
• 1/4 tsp of black pepper
• 30 g of spinach
• 2 packages of gnocchi

Directions

• 1. Boil the water separately.
• 2. Melt the butter in the olive oil over medium heat.
• 3. Cook the celery and carrot until softened.
• 4. Whisk in the cashew milk and corn starch. Simmer until thickened.
• 5. Dissolve the chicken bouillon into the boiling water.
• 6. Whisk in the chicken broth and simmer until thickened.
• 7. Whisk in the onion powder, garlic powder, salt, thyme, and parsley.
• 8. Stir in spinach, chicken, and gnocchi.
• 9. Simmer until the soup is heated through.

Nutrition

Photos