Chicken Toscana Soup

This morning I mashed, kneaded, rolled, cut and designed the little potato balls. The chicken baked in the afternoon, and tomorrow I plan to put everything together…probably for lunch.

Thanks to the Weisses for not only sharing a recipe for gnocchi, but also a recipe for chicken soup in which to place them.

CHICKEN TOSCANA SOUP
(Macaroni Grill is the restaurant we got this from.)

Olive oil
¼ c chopped onion
½ t chopped garlic
1 c chicken broth
1 c cooked chicken, roasted
1 ripe tomato
4 oz package gnocchi, cut in half
½ c cream or half-and-half
¾ c fresh baby spinach leaves
4 T Parmesan cheese
Fresh basil

Cook the onions and garlic in olive oil for about 6 minutes or until onion becomes soft and transparent . Add chicken broth. Turn up heat and let it come to a boil. After the broth starts boiling, add the precooked chicken, gnocchi, and chopped tomato. Turn down to a simmer. Simmer about 5 minutes. Add cream then spinach. Remove from heat after the spinach wilts.

Sprinkle each bowl of soup with Parmesan cheese and a little basil.

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Categories: Chicken, Food and drink | Leave a comment

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