- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon white sugar
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 cup potato gnocchi
- 4 ounces frozen peas
- 4 ounces frozen corn
- 1 cup shredded cooked chicken
- 2 ounces baby spinach
- salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese, or to taste
- Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
- Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
- Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.
05/20/2018
recipepes.com
Easy Chicken and Gnocchi Soup, recipe
PT15M
PT1H
5
455 calories
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