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Chicken Gnocchi Soup




Source of Recipe


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Recipe Link: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-gnocchi-soup-recipe/index.html

Chicken Gnocchi Soup

6 cups chicken broth, homemade or low-sodium canned
4 cloves garlic, minced
3 tablespoons unsalted butter
1 teaspoon sugar
2 carrots, thinly sliced
1 rib celery, thinly sliced
2 cups prepared potato gnocchi (about 11 ounces), thawed if frozen
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken, (about 1 large chicken breast)
Freshly ground black pepper
Hunk of good Parmesan

Put 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 2 minutes.
Add the carrots and celery and continue to simmer until almost
ender, 2 minutes.
Bring to a full boil, stir in gnocchi and, cooking until the gnocchi
are al dente, 2 to 3 minutes.
Stir in frozen peas and chicken and turn off the heat.
Season with salt —take into consideration that Parmesan cheese
is salty, and a generous amount of pepper, to taste.
Ladle the soup into warmed shallow bowls and shower each with
freshly grated cheese.

Cook's Note:
For more adventurous eaters, stir in chopped parsley leaves or dill.