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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Soup with Gnocchi, Basil and Parmesan Recipe

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This recipe for Chicken Soup with Gnocchi, Basil and Parmesan is from Stewart /Campbell Clan FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small skinless, boneless chicken breast halves
3 Tbs. olive oil
Salt and freshly ground pepper
½ small yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz.) chicken broth
1 can (14 1/2 oz.) diced tomatoes
1 package (17 1/2 oz.) potato gnocchi
1 cup (1 oz.) baby spinach
¼ cup (1/3 oz.) chopped fresh basil
Salt and pepper
Grated Parmesan cheese for serving
Directions:
Directions:
Preheat an oven to 375°.
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. (If you have leftover roast or grilled chicken, use it to save even more time.)
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.

 

 

 

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