Chicken Soup with Gnocchi, Basil and Parmesan

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Potato gnocchi, which are increasingly available at many grocery stores, make assembling this substantial soup a snap. If you have leftover roast or grilled chicken, use it to save even more time.

Ingredients

Directions

Preheat an oven to 375°F (190°C).

Place the chicken breasts on a baking sheet, brush with 1 Tbs. of the oil and season with salt and pepper. Roast the chicken until opaque throughout, 18 to 20 minutes. Let the chicken cool to the touch, then shred into bite-sized pieces.

In a large, heavy pot over medium-high heat, warm the remaining 2 Tbs. oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the chicken and gnocchi and cook for 5 minutes. Remove from the heat, add the spinach and basil, and stir just until wilted. Season with salt and pepper and serve, passing the Parmesan at the table. Serves 4 to 6.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

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