Chicken soup with gnocchi, basil & parmesan cheese
Quite possible the easiest soup you will ever make. And it is so full of flavor and goodness. Make sure to pass this one with plenty of Parmesan cheese. I’ve said it before and I’ll say it again: there’s never enough Parmesan. Never.
XO, km
THE DISH:
Chicken soup with gnocchi, basil & parmesan | serves 4
THE STUFF:
2 small boneless, skinless chicken breasts
3 tablespoons EVOO
Kosher S+P
1/2 small yellow onion, chopped
3 cloves garlic, chopped
4 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes
1 pound potato gnocchi
1 cup baby spinach
1/4 cup chopped basil
Grated Parmesan cheese for serving
THE HOW-TO:
Preheat the oven to 375°F. Place the chicken on a baking sheet, brush with 1 tablespoon EVOO and season with S+P. Bake the chicken until opaque throughout, 18-20 minutes. When cool enough to touch, shred into bite-sized pieces.
In a large, heavy pot, warm the remaining 2 tablespoons EVOO over medium-high heat. Add the onion and garlic and season with salt and pepper. Sauté, stirring occasionally, until soft, about 6 minutes. Add the broth and tomatoes and bring to a boil.
Add the gnocchi and chicken and cook for 5 minutes. Remove from the heat and stir in the spinach and basil. Season one last time with salt and pepper.
Ladle into bowls and top with Parmesan cheese.