Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
