Chicken, Spinach & Gnocchi Soup
Ready In: 30 mins
Serves: 4-6
Ingredients
- 2 cups gnocchi, packaged
- 4 cups chicken broth, low sodium
- 4 garlic cloves, thinly sliced
- 2 tablespoons unsalted butter
- 1 pinch sugar
- 3 cups baby spinach leaves, sliced to avoid clumping
- 2 cups cooked chicken, sliced into strips
- fresh ground black pepper
- parmesan cheese, shredded, use a high quality cheese
- salt, to taste, remember the cheese is salty
Directions
- Bring a medium saucepan of cold water to a boil over high heat, then salt.
- Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.
- Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
- Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
- Add the spinach and let it wilt for about 30 seconds.
- Add the remaining 3 l/4 cups chicken broth and the chicken.
- Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
- Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.
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