This soup bridges the gap between “it is cold enough for soup” and “is it spring yet”. It comes together quickly, is easy to make and I love the fresh basil flavour.
4 cups chicken broth
2 cups cooked chicken, diced (I used a rotisserie chicken)
1 small onion, diced
2 garlic cloves, minced
796 ml canned, diced tomatoes
500 g potato gnocchi
1 cup fresh spinach leaves
1/4 cup fresh basil leaves
2 Tbsp. olive oil
salt and pepper
Heat the oil in a pan and sauté the onion and garlic until they are soft. Add the chicken broth and tomatoes. Season with salt and pepper. Bring to a boil. Add the gnocchi and chicken. Cook about 5 minutes or until the gnocchi is cooked. Remove from the heat and stir in the basil and spinach. That is it. So simple and ideal for when time is short.
Everyday Cheer 