chicken and gnocchi soup from silk®

Ingredients

• Servings: 6
• 4 tablespoons olive oil (or butter)
• 1 cup finely diced onion
• 2 garlic cloves, minced
• 4 tablespoons all-purpose flour
• 1 (32 ounce) carton chicken broth
• 1 cup finely shredded carrots
• 1/2 cup finely diced celery
• 1 cup diced, cooked chicken breast meat
• 1 cup fresh or frozen spinach, coarsely chopped
• 1 pound fresh or frozen store-bought gnocchi
• 2 cups silk® original coconutmilk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• salt and pepper, to taste
• freshly grated dairy-free parmesan cheese (optional)

Recipe

• saute the onion and garlic in the oil (or butter).
• when the onion becomes translucent, add the flour and make a roux. let the oil and flour mixture cook for about a minute before adding chicken broth.
• add the carrots, celery and chicken into the roux. simmer until vegetables are tender, then add spinach.
• cook gnocchi according to package directions.
• add the coconut milk to the chicken and vegetables sauce. once mixture thickens again, add the cooked gnocchi and seasonings.
• top with parmesan if desired and serve immediately.