DILLED CHICKEN AND GNOCCHI SOUP

Dilled Chicken and Gnocchi Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

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3 tablespoons unsalted butter
2 carrots, thinly sliced
1 rib celery, thinly sliced
4 cloves garlic, finely chopped
6 cups low-sodium chicken broth
2 cups potato gnocchi, thawed if frozen (about 11 ounces),
2 cups frozen peas (8 ounces)
2 cups shredded cooked chicken
2 tablespoons chopped fresh dill
Kosher salt and freshly ground black pepper
Grated Parmesan and crusty bread, for serving

Steps:

Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.