Chicken and Gnocchi Soup

My husband is feeling a little under the weather and requested a brothy soup for dinner. I myself am not feeling fantastic, and wanted to crack open a can and throw it into the microwave. Sadly, the pantry was bare (from broth based soups) so I decided to make something quick and easy.

The entire recipe was from my brain, though it’s not exactly an act of genius. It tastes great, though, and comes together quickly. If you’re looking for a 1-dish meal, cook the aromatics in your dutch oven, then cook the chicken a bit before adding the broth, etc. If you’re looking for something faster, get the chicken going in the broth to boil it while cooking the aromatic in another pan.

Enjoy!

Chicken and Gnocchi Soup

Ingredients:

1-2 chicken breasts, cut into bite-sized pieces
3 stalks of celery, chopped
3 carrot sticks, chopped
1/2 onion, chopped finely
2 cloves garlic, minced
5 cups chicken broth (I recommend Better than Bullion Chicken Base)
1 package gnocchi, or homemade if you’re brave
Sea salt (I used pink Himalayan sea salt, it was delicious) to taste
Pepper to taste
Basil, about 1/2 tbsp, for some color mostly

Directions:

In a sautee pan, heat a bit of oil and sautee the aromatics (onion, celery, carrots) and the garlic for 5-8 minutes or until slightly softened. In a dutch oven or stock pot, place the chicken and the broth and bring to a boil to cook your chicken. Add the aromatics, salt, pepper, and basil. Once the chicken is cooked (10 min or less).

Throw the gnocchi in and cook for 2 min or until the gnocchi is done. Serve warm and enjoy!

Note: There’s a handful of rotini in there, about 3oz I had from a leftover bag of it. Just go with it, people!