Ingredients35 m servings 276 cals
- 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.
Per Serving: 276 calories; 13.5 g fat; 22.2 g carbohydrates; 17.7 g protein; 55 mg cholesterol; 313 mg sodium. Full nutrition
ReviewsRead all reviews 6
This soup is delicious!!!...I added a quarter of a chopped onion. I melted the butter in the pan and while it was melting I sauteed the onion and garlic in it until the onion was translucent. Th...
I made this soup for the first time last night and really enjoyed it. As far as soups go, this was filling without being heavy. I will definitely make it again. *A small adjustment was made to...
This is a very simple but satisfying soup. It can be tinkered with based on what you have in your pantry/freezer. The herbs used can be fresh or dried. Instead of gnocchi, noodles, rice, or e...
I thought it was a little heavy on the garlic. I left out the spinach to make it a little more attractive to the youngest kid. we enjoyed it