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.
Chicken Soup with Gnocchi, Basil and Parmesan
2 small skinless, boneless chicken breast halves
3 Tbs. olive oil
Salt and freshly ground pepper
1/2 small yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz./1 l) chicken broth
1 can (14 1/2 oz./455 g) oz. diced tomatoes
1 package (17 1/2 oz./545 g) potato gnocchi
1 cup (1 oz./30 g) baby spinach
1/4 cup (1/3 oz./10 g) chopped fresh basil
Grated Parmesan cheese for serving
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.
Serve, passing the Parmesan at the table. Serves 4 to 6.
Find more soup recipes for every season and occasion in our cookbook
Williams-Sonoma Soup of the Day, by Kate McMillan.