It’s Week 2 of 2017, and I hope the year has been treating you well so far! Are you sticking with those resolutions?
I don’t know about you, but I’m at that stage where, after eating healthier for 2 weeks, exercising more, and turning down delicious desserts, I STILL haven’t seen any progress except that my body aches all over from working out. So yeah, you could say I’m ready to quit. But I’m sticking to it! Hopefully I’ll start seeing some positive results soon!
If you’re trying to motivate yourself to stick with your diet, then this lightened up version of Olive Garden’s Chicken Gnocchi Soup will help! Even if you’re not trying to eat healthy, you’ll STILL love this delicious recipe, because it’s amazing, and I swear you’ll never know it’s actually low calorie! Not only is it only 225 calories per serving, it’s also really, really good. The potato gnocchi make it quite filling too!
- 1 tablespoon olive oil
- ½ cup shredded carrots
- ¼ cup diced onion
- ¼ cup chopped celery
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
- 4 cups low sodium chicken broth
- 4 cups water
- 1 package (16-18 oz) potato gnocchi
- Salt and pepper to taste
- ⅛ teaspoon ground nutmeg
- 1 cup fat free half and half
- 2 cups cooked, shredded chicken (I used rotisserie)
- 2 cups chopped fresh spinach
- Add olive oil to a large pot over medium heat. Add the carrots, onion and celery. Cook, stirring often until the vegetables begin to soften, about 3 minutes. Add the garlic and stir 1 minute more.
- Whisk together the cornstarch and chicken broth. Add to the pot, along with the water. Allow the mixture to come to a boil and then add the gnocchi.
- Reduce the heat to a gentle simmer and stir in the salt, pepper and nutmeg. Simmer for 10 minutes.
- Add the half-and-half, chicken, and spinach and simmer 10 minutes more, or until thickened. Season to taste with additional salt and pepper, if desired.
WW Points Plus = 5 WW Smart Points = 6
Source: Simple Nourished Living