Easy Chicken and Gnocchi Soup

This quick recipe for chicken and gnocchi soup is perfect for those chilly fall and winter nights, and is easy enough to make on a weeknight.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 276 Calories

Ingredients

• 2 cloves garlic, minced
• 3 cups chicken broth
• salt and freshly ground black pepper to taste
• ¾ teaspoon white sugar
• 1 carrot, thinly sliced
• 1 stalk celery, thinly sliced
• ½ cup grated Parmesan cheese, or to taste
• 1 cup shredded cooked chicken
• 1 ½ tablespoons unsalted butter
• 4 ounces frozen peas
• 1 cup potato gnocchi
• 4 ounces frozen corn
• 2 ounces baby spinach

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.