photo 1 (43)Ingredients:

4 tbsp Smart Balance light, dairy-free butter
4 tbsp gluten-free all-purpose flour
3 1/2 c Rice Dreams rice milk (any milk will work…you can also use half & half if you don’t need a dairy free option)
5 c fat free chicken broth
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp parsley
2 garlic cloves, minced
dash of nutmeg
9 oz. gluten-free potato gnocchi (Found at Whole Foods, Earthfare, Fresh Market, etc.)
6 oz. cooked chicken, cubed
1 c carrot shreds
1/2 c celery, diced
1/2 c onion, diced
1 c fresh spinach, chopped


1. Saute onion, celery, and garlic in butter over medium heat until the onion becomes translucent.
2.  Add flour to butter, onion, and celery. Allow butter/flour roux to simmer for about a minute, then whisk in milk.
3. Add shredded carrots and chicken to roux. Let thicken, then stir in chicken broth. Simmer and let thicken again.
4. Add gnocchi, spinach, and seasonings.  Simmer until soup is heated through and vegetables are cooked and soft.  
Yields about 11 servings, serving size 1 c
4 points on Weight Watchers Points+ System
*You can adjust the liquid amounts based on the consistency you like of your soup. For thicker soup, decrease the amount of chicken broth.
I am in no way affiliated with Weight Watchers.
Recipe modified from