Chicken Gnocchi Soup
10 mins
2-3 SERVINGS
INGREDIENTS
Chicken Breast- 1 pack of Sadia Lemon Yoghurt Chicken Breast
- 1½ tbsp olive oil
- 1 yellow onion, diced
- 1 carrots, diced
- 1 celery stalks, diced
- 2 cloves garlic, minced (about 2 tbsp)
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth
- 100g potato gnocchi
- 1 cup fresh spinach
- 50g frozen peas
- 50g frozen corn
- Parsley, chopped
METHOD
- Set your pot over a medium setting. Once hot, add 1 tbsp olive oil followed by the garlic, onions, carrots, and celery. Let it sauté for 2 minutes until they soften and the garlic is fragrant.
- Next, cut the Sadia Lemon Yoghurt Chicken Breast into bite-sized pieces. Drizzle the chicken breast pieces with olive oil and air fry them for 10 minutes or so, till the chicken turns slightly golden.Then, add them to the pot earlier and mix.
- Next, pour in the chicken broth and continue to stir well to combine for a few minutes.
- Then, add the gnocchi to the pot and cook on high heat for 5 minutes. Put the lid on while cooking.
- After 5 minutes, set the pot back to medium heat. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through.
- Allow the soup to simmer for a few more minutes until it's heated through.
- Finally, pour the soup into a bowl and garnish with fresh parsley!
Easy and fast cooking within 15 min
No Gluten
Whole chicken breast meat
No added preservatives and artificial coloursOther Recipes
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