betty's creamy chicken, tomato and gnocchi soup
A one-pot meal that's ready in under 40 minutes. Filled with plump gnocchi and shredded chicken in a thick creamy tomato soup, which gets its amazing flavour from tomato pesto. There is no need to add flour to thicken this soup, the gnocchi will do that as it cooks. This is both perfect for time-poor evenings and when the budget is tight. I don't add any salt as I feel the pesto and stock have enough.
yield
8 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For betty's creamy chicken, tomato and gnocchi soup
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1 Tbspvegetable oil for frying
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2 - 3 cshredded cooked chicken
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1 lgonion, diced
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2 lgcarrots, diced
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4 stalkcelery, diced
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2 tspminced garlic
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2 Tbsptomato pesto
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6 chot chicken stock, made from bouillon is fine
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3 Tbsptomato paste
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1 tspItalian herb blend
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1 tspsweet paprika
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2 lbpre-packaged potato gnocchi
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1 bagfrozen spinach, thawed and well sqeezed to remove liquid
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1/4 cgrated Parmesan cheese
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1 - 1 1/2 cevaporated milk
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1 cancrushed tomatoes
How To Make betty's creamy chicken, tomato and gnocchi soup
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1In a LARGE heavy-based pot, heat the oil over a medium-high heat. Add the chopped onions, carrots, and celery. Fry stirring often for 5 minutes.
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2Add the tomato pesto and garlic and stir well. Fry until the garlic is fragrant, about 30 seconds.
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3Add the tomato paste, paprika, hot stock, and herbs. Reduce heat to medium and cook for 10 minutes.
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4Add the gnocchi and spinach. Cook for another 5 - 7 minutes (until the gnocchi start to rise to the top).
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5Add the parmesan cheese and evaporated milk. Stir through and turn off the heat.
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6Serve on its own OR with garlic bread (to keep the teenagers fuller for longer).
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Categories & Tags for Betty's Creamy Chicken, Tomato and Gnocchi Soup:
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