CHICKEN TOSCANA SOUP
Beryl
ingredients
- olive oil
- 1/4 C chopped onion
- 1/2 tsp. chopped garlic
- 1 C chicken broth
- 1 C cooked chicken, preferably roasted
- 1 ripe tomato, chopped
- 4 oz. packaged gnocchi, cut in half
- 1/2 C cream or half-and-half
- 3/4 C fresh baby spinach leaves
- 4 Tbsp. Parmesan cheese
- Fresh basil
directions
- 1
Cook the onions and garlic in olive oil for about 5 minutes, or until onion becomes soft and transparent and garlic becomes golden. Be careful not to burn the garlic or it will taste bitter.
- 2
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 for about 5 minutes.
- 3
Add the cream. Add spinach last and stir until the spinach wilts. Remove from heat.
- 4
Ladle into bowls and sprinkle with a generous amount of Parmesan cheese and a little basil.
Source: Beryl
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