A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.
Ingredients
- chicken broth: 3 cups
- garlic: 2 clove (minced)
- ½ tablespoons unsalted butter: 1 piece
- white sugar: 0.75 tsp
- carrot: 1 piece (sliced)
- stalk celery: 1 piece (sliced)
- Potato gnocchi: 1 cup
- ounces frozen peas: 4 piece
- ounces frozen corn: 4 piece
- cooked chicken: 1 cup (shredded)
- ounces baby spinach: 2 piece
- salt and freshly ground black pepper: (to taste)
- Parmesan cheese: 0.5 cup (to taste, grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
