Ingredients

• 3 cups chicken broth
• 2 cloves garlic , minced
• 1.5 tablespoons unsalted butter
• 0.75 teaspoons 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
• 0.5 cups grated Parmesan cheese , or to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving