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Chicken Basil Gnocchi Soup Recipe

Soup has been so comforting to me lately.

Maybe it has something to do with old man winter on his way?

When I ran across a Chicken Gnocchi Soup Recipe on Pinterest

I just knew that I had to have it in my soup bowl.

The inspiration for this recipe came from Jamie Cooks it Up.

I had purchased this bag of basil gnocchi some time ago,

and I have been looking at it every time I open my pantry door.

Well, I decided to put this gnocchi into play.

I had to make some changes to the original recipe though.

I had to base my creation around basil.

This is what I did, and I hope you can follow my directions without any problems.

Chicken Basil Gnocchi Soup

Recipe Type: Soup
Cuisine: American
Author: Angie~A’lil Country Sugar
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 12 – 18
A creamy soup with rosemary and basil flavors.
  • 1 med. onion, chopped
  • 2 large carrots, peeled and chopped
  • 4 celery heart stalks, chopped
  • 6 cloves garlic, peeled and chopped
  • 2 – 3 TBS olive oil
  • 8 chicken tender strips, cooked (boiled)
  • 7 c. broth (1 – 32 oz. carton veggie broth + enough water to equal 7 c.)
  • 3 TBS chicken soup base
  • 1 (16 oz.) basil gnocchi
  • 4 c. heavy cream
  • 4 TBS butter
  • 1 c. fresh spinach, chopped
  • 1 1/2 tsp. rosemary leaves
  • 2 tsp. dried basil
  • salt and pepper to taste
  1. Boil your chicken breast tender strips until done.
  2. Prepare all your veggies (onion, carrots, celery, and garlic). Heat a large pot over medium heat. Pour 2-3 TBS of olive oil into it. When the oil is hot add your prepared veggies, stirring occasionally for about 5-10 minutes, or until the onions are translucent.
  3. Pour the broth into veggies and add the chicken soup base and spices. Add the cooked chicken (I tore my chicken into chunks), and bring to a boil. Boil until veggies are firm tender, maybe 8 minutes. Add the basil gnocchi. Let the soup come to a boil again and allow the gnocchi to cook. When they float to the top they are done. Add the chopped spinach shortly after adding the gnocchi.
  4. Pour in 4 c. heavy cream and add the 4 TBS butter. On medium heat, heat thoroughly.
  5. If you don’t like the large amount of soup this makes, you can easily cut the recipe in half.
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About the author

angie ~ A'lil Country Sugar

I started blogging full time 3 years ago at A'lil Country Sugar. When I started introducing myself to Blogger I was looking for a place to store my recipes for myself and maybe my daughters. Little did I know there was a huge audience just waiting for my recipes to appear in print. I don't think I have eaten the same thing twice for three years now.
Just as I was starting to get comfortable in the blogging community, I was contacted
by this lovely group of women (Foodie Friends Friday). And when I say lovely, I mean
lovely. We have all bonded, and quickly became friends. Now a new journey begins.....
Foodie Friends Friday Daily Dish. Yes, I am just as excited as you are.
Let the cooking, foodie news, and fun begin.....

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