Chicken, Spinach, & Gnocchi Soup

Chicken, Spinach, & Gnocchi Soup
Chicken, Spinach, & Gnocchi Soup

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • Kosher Salt

  • 2

    cups prepared gnocchi (entire package)

  • 4

    cups chicken broth, low-sodium

  • 4

    cloves garlic, thinly sliced

  • 2

    tablespoons unsalted butter

  • Pinch sugar

  • 3

    cups cleaned baby spinach leaves

  • 2

    cups shredded cooked chicken

  • Freshly ground black pepper

  • Parmesan cheese, grated

Directions

1. Bring a medium saucepan of cold water to a boil over high heat, then salt it generously. Add the gnocchi and cook, stirring occasionally, until al dente, about 3 minutes. Drain and set aside. 2. Meanwhile, put 1/4 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 the garlic is tender, about 1 minute. Add the spinach and let it wilt for about 30 seconds. Add the remaining 3 1/4 cups chicken broth and the chicken and bring just to a simmer. NOTE: If you have a leftover Parmesan rind, put it in the broth and remove it when it starts to melt. 3. Taste and season with salt and a generous amount of pepper to taste - use a light hand with the salt because the cheese is salty. Bring to a full boil then stir in the gnocchi. 4. Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.

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