Italian Chicken Soup with Kale and Gnocchi
Spinach Salad with Balsamic Dressing
Ingredients
- 1 Tbsp olive oil
- 1 (8-oz) pkg diced onion
- 1 Tbsp bottled minced garlic
- 2 (32-oz) cartons Tuscan-flavored chicken broth (see Note)
- 2 (9-oz) pkg refrigerated basil-flavored gnocchi
- 1 (5-oz) pkg baby kale
- 3 cups shredded rotisserie chicken (skin removed)
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and garlic; cook 2 minutes.
- Stir in broth; bring to a boil.
- Stir in gnocchi; reduce heat, and simmer 3 minutes.
- Gradually stir in kale and chicken; cook until kale is wilted and gnocchi is done.
Side Dish Ingredients
- 1 (9-oz) pkg baby spinach
- ½ cup sliced red onion
- 1 (8-oz) pkg sliced mushrooms
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ cup olive oil
Side Dish Instructions
- Combine spinach, onion and mushrooms in a serving bowl.
- Whisk together vinegar and remaining ingredients; drizzle over salad, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
110
|
470
|
| Fat (g) | 8 | 9 | 17 |
| Sat. Fat (g) | 1 | 1.5 | 2.5 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 45 | 5 | 50 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 1430 | 55 | 1485 |
Quick & Healthy Meal Plan
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