This is perfect for a warm, comforting meal with the taste of summer.
The basil and tomatoes and spinach remind of a warmer day but the soup is still substantial enough to heat you through in November.
And great for leftover turkey too ;)
Chicken Soup with Gnocchi, Basil, and Parm
From Soup of the Day.
2 small skinless, boneless, chicken breasts....or the equivalent of leftover shredded chicken
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 small onion, diced
2 garlic cloves, minced
4 cups chicken stock
1 can (14 ounces) diced tomatoes
18 ounces potato gnocchi (frozen is fine but homemade is better!)
1-2 cups baby spinach, washed
1/4 cup chopped basil
Grated Parm for serving
Preheat your oven to 375*. Place the chicken breasts on a baking sheets, brush with 1 tablespoon of the oil, and season with salt and pepper. Roast the chicken until just cooked through, 18-20 minutes. Let chicken cool a bit then shred into bite sized pieces.
In a large Dutch oven, heat the remaining oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the stock and tomatoes, with their juices, and bring to a boil. Add the chicken and gnocchi and cook for 5 minutes. Remove from heat, add the spinach and basil, and stir until just wilted. Season with salt and pepper to taste and serve with Parm all over the top! Enjoy!