Chicken, Spinach & Gnocchi Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My friend Maura, sent me this recipe after telling me it was so good, she had dreams about it. Didn't want to lose it. Ingredients:
2 cups gnocchi, packaged |
4 cups chicken broth, low sodium |
4 garlic cloves, thinly sliced |
2 tablespoons unsalted butter |
1 pinch sugar |
3 cups baby spinach leaves, sliced to avoid clumping |
2 cups cooked chicken, sliced into strips |
fresh ground black pepper |
parmesan cheese, shredded, use a high quality cheese |
salt, to taste, remember the cheese is salty |
Directions:
1. Bring a medium saucepan of cold water to a boil over high heat, then salt.
2. Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside.
3. Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat.
4. Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute.
5. Add the spinach and let it wilt for about 30 seconds.
6. Add the remaining 3 l/4 cups chicken broth and the chicken.
7. Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste.
8. Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.
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