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Ingredients

3 cups chicken broth 2 cloves garlic, minced 1 ½ tablespoons unsalted butter ¾ 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 ½ cup grated Parmesan cheese, or to taste

Nutrition Info

276.4 calories carbohydrate: 22.2 g cholesterol: 55.3 mg fat: 13.5 g fiber: 3.3 g protein: 17.7 g saturatedFat: 7.3 g servingSize: - sodium: 313.1 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.