This heartwarming soup will become a Winter staple.
Since there was a chill in the air, Joan made this soup for dinner. She substituted chicken breast for turkey breast. And she served the soup with cornbread.
Prep: 15 min.
Cook: 25 min.
Ingredients:
1 tablespoon butter
3 medium carrots, chopped
4 garlic cloves, minced
6 cups of water
3 teaspoons reduced-sodium chicken base
3/4 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey breast
1 tablespoon butter
3 medium carrots, chopped
4 garlic cloves, minced
6 cups of water
3 teaspoons reduced-sodium chicken base
3/4 teaspoon Italian seasoning
1 package (16 ounces) potato gnocchi
2 cups cubed cooked turkey breast
1 cup frozen peas
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese
Directions:
Directions:
- In a Dutch oven, heat butter over medium heat. Add carrots; cook and stir 8-10 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
- Stir in water, chicken base and Italian seasoning; bring to a boil. Add gnocchi. Reduce heat; simmer, uncovered, 3-4 minutes or until gnocchi float. Stir in turkey, peas and pepper; heat through. Top servings with cheese.
