“Chicken Soup with Gnocchi, Basil and Parmesan” For "Soupy Tuesday"

                                                            “Between soup and love, the first is better” 

                              Old Spanish Saying.......

Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Today’s soup is called, “Chicken Soup with Gnocchi, Basil and Parmesan” I must say that this one is on the top of my “soup” list. Anything with Gnocchi and cheese is my kind of soup. Potato gnocchi, which are increasingly available at many grocery stores, make assembling this substantial soup a snap. After Thanksgiving, you are tired and this would be a perfect soup to prepare for your long holiday weekend. If you have leftover roast or grilled chicken, (even turkey)  you can use it to save even more time. Now you will have that time to get some of your Christmas Cards written, or maybe even put up your Christmas Tree. That is what I usually do on this weekend after Thanksgiving. I hope you love this soup as much as I do. 

                            “Chicken Soup with Gnocchi, Basil and Parmesan”

Serves: 4 to 6

Ingredients:
2 small skinless, boneless chicken breast halves
3 tbs. olive oil
Salt & freshly ground pepper
1/2 yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz) chicken broth
(you can use homemade chicken stock by clicking here)
1 can (14 1/2 oz) diced tomatoes
1 package (17 1/2 oz) potato gnocchi
1 cup (1 oz) baby spinach
1/4 cup chopped fresh basil
Grated Parmesan cheese for serving

Directions:
Preheat an oven to 375°F  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 and serve, passing the Parmesan at the table. You can serve with a salad of your choice and a crispy bread.

******Reminder: Special Note: I will be posting today Tuesday November 24th. But will not be posting on the Friday after Thanksgiving. I am taking some time off and will be back on December 8th, for another fabulous “Soupy Tuesday.” 

As Christmas is approaching I will be posting what I call “Christmas Around The World” or “Old World Santa’s.” It is like The Twelve Days of Christmas, but only Christmas around the world. These posts will start on December 13th and I will be posting one a day till Christmas Eve. They will contain a story about the traditions of that Country, the Santa’s and a Christmas recipe according to that country. I did these two years ago and my theme was “Christmas Music.” Everyone is always asking me if I am going to post my rendition of the twelve days, so this year I will be able to do it.. I look forward to these posts as I love Christmas as you my readers know, so this will be fun and I would like to get some recipes from other countries. So I hope to see you everyday from December 13 through Christmas Eve. As usual if you have any ideas of countries or recipes of that country please feel free to email me: (angellite13 [at] optimum [dot] net) and I will be more than happy to share your input. 


Till Next Time………………………………...

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved