Awesome soup recipe!
I made this for dinner tonight and it was so good. It was perfect for this weather. Dh had 3 bowls ![]()
Chicken, Spinach & Gnocchi soup
Ingredients
Kosher salt
2 cups prepared gnocchi
4 cups low sodium chicken broth
4 cloves garlic, thinly sliced
2 tablespoons unsalted butter
pinch sugar
2 cups cleaned baby spinach leaves
2 cups shredded cooked chicken
freshly ground black pepper
hunk of good paremesan or other grana-style (hard grating) cheese
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 occasinally, 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 remainding 3 3/4 cups chicken broth and teh chicken and bring just to a simmer. Stir in the gnocchi and bring to a full boil. 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.
3. Ladle the soup into warmed shallow bowls and shower each with some freshly grated parmesan cheese
Chicken, Spinach & Gnocchi soup
Ingredients
Kosher salt
2 cups prepared gnocchi
4 cups low sodium chicken broth
4 cloves garlic, thinly sliced
2 tablespoons unsalted butter
pinch sugar
2 cups cleaned baby spinach leaves
2 cups shredded cooked chicken
freshly ground black pepper
hunk of good paremesan or other grana-style (hard grating) cheese
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 occasinally, 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 remainding 3 3/4 cups chicken broth and teh chicken and bring just to a simmer. Stir in the gnocchi and bring to a full boil. 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.
3. Ladle the soup into warmed shallow bowls and shower each with some freshly grated parmesan cheese
