I really like this flavorful, brothy soup. The gnocchi, Italian dumplings, and chicken make this soup more substantial. You can find packages of pre-made gnocchi by the dried pasta in the grocery store.
This soup is pretty quick to fix, but you can save time by using part of a rotisserie chicken (just add at the same time as the gnocchi) or leftover cooked chicken in the soup.
Chicken and Gnocchi Soup
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 14.5 oz. can diced tomatoes with juices
1 16 oz. package of potato gnocchi
2 cups fresh baby spinach
5 leaves fresh basil, chopped
salt and pepper, to taste
Parmesan cheese, grated
Heat the olive oil in a soup pot over medium-high heat. Add the onion and saute until just softened, about 5 minutes. Add the garlic and saute 1 minute more. Add the chicken broth, chicken pieces, and diced tomatoes and their juices. Increase the heat to high and bring the soup to a boil. When the soup comes to a boil, add the gnocchi. Cook until the gnocchi rises to the top, about 3 – 5 minutes. Stir in the spinach and fresh basil and take the soup off the heat. Season to taste with salt and pepper and serve. Grated Parmesan cheese can be sprinkled on top just before eating, if desired.