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Creamy Lemon Chicken Gnocchi Soup
Creamy Lemon Chicken Gnocchi Soup just might be more effective at curing your cold than a traditional Chicken Noodle Soup.
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8
Calories 333kcal
- 2 tbsp unsalted butter
- 1/2 sweet onion finely chopped
- 2 medium carrots peeled and chopped
- 1 small zucchinni chopped
- 1 1/2 cups frozen cut green beans
- 1 cup canned corn drained
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1 rotisserie chicken I used the white meat only and reserved the dark meat for another recipe
- 2 slices fresh lemon
- 4 cups chicken stock
- 1/2 cup sour cream
- 12 oz mini potato gnocchi
To a soup pot over medium heat, add the butter to melt.
Add all the vegetables (onion through corn) and cook, stirring occasionally, for about 5 minutes.
Season with the salt, parsley, garlic salt and pepper.
Add the shredded rotisserie chicken, chicken stock and lemon slices and stir well.
Cover and simmer the soup until the vegetables are tender, about 20 minutes.
Remove the cover and stir in the sour cream and gnocchi. Simmer for an additional 5 - 10 minutes and serve.
Calories: 333kcal | Carbohydrates: 26g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1060mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2901IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg