Chicken and gnocchi soup

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Ingredients

  • 1.5L chicken stock, homemade or low-sodium canned
  • 4 cloves garlic, minced
  • 45g unsalted butter
  • 1 tsp sugar
  • 2 carrots, thinly sliced
  • 1 rib celery, thinly sliced
  • 325g prepared potato gnocchi thawed if frozen
  • 225g frozen peas
  • 1 large chicken breast, cooked and shredded
  • Freshly ground black pepper
  • Hunk of good Parmesan

Use imperial measurements

Method

How to make Chicken and gnocchi soup

1) Put chicken stock, 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 two minutes. Add the carrots and celery and continue to simmer until almost tender, two minutes.

2) Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, two to three minutes.

3) 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.

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