Weeknight Chicken & Gnocchi Soup

1. 1

   In a large saucepan, combine chicken broth, garlic, butter, and sugar; bring to a simmer and cook until the garlic is tender, about 2 minutes. Stir the carrot and celery into the simmering broth; cook until the vegetables are almost tender, about 2 minutes more.

2. 2

   Bring the broth mixture to a boil and stir the gnocchi into the saucepan; cook until the gnocchi float to the top and are tender but slightly firm, 2 to 3 minutes. Add the peas and corn to the broth mixture; simmer until heated through, about 30 seconds.

3. 3

   Stir the chicken and spinach into the broth mixture; remove from the heat and season the soup with salt and black pepper. Ladle the soup into bowls and top with Parmesan cheese.

• Calories 363.13 kcal Moderate
• Protein 15.85 g Good Source
• Carbs 43.78 g Moderate
• Total Fat 13.02 g Moderate
• Saturated Fat 6.04 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 37.75 mg Moderate
• Sodium 1287.57 mg High
• Fiber 5.25 g Moderate
• Sugar 5.77 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 478.36 mg Good Source
• Iron 2.2 mg Moderate
• Potassium 653.34 mg Moderate
• Vitamin A 176.24 mcg_rae Moderate
• Vitamin C 41.89 mg Good Source
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽