Tuesday, November 20, 2012

chicken soup with gnocchi, basil, and parm

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.
It's great.
And great for leftover turkey too ;)

Chicken Soup with Gnocchi, Basil, and Parm
Serves 4.
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!

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