Chicken Vegetable Soup With Gnocchi
From mbelisle 13 years agoIngredients
- 2 pounds boneless skinless chickent thighs, cut into 1/2-inch pieces shopping list
- 4 teaspoons dried basil1/4 teaspoon salt shopping list
- ground pepper to tast shopping list
- 4 tablespoons olive oil, divided shopping list
- 1 each green, sweet red, orange and yellow peppers, cut in bite sized chunks shopping list
- 4 medium zucchini, sliced shopping list
- 2 cups chopped fresh baby portobello mushrooms shopping list
- 1 chopped red onion shopping list
- 1 cup chopped prosciutto or deli ham shopping list
- 8 garlic cloves, minced shopping list
- 1 quart chicken broth shopping list
- 1 can diced tomatoes (28 ounces) undrained shopping list
- 1 can white kidney or cannellini beans, rinsed and drained shopping list
- 2 cups carrots, thnly sliced shopping list
- 3 tablespoons italian seasoning shopping list
- 2 packages potato gnocchi (16 ounces each) shopping list
How to make it
- Sprinkle chicken with basil, salt and pepper. In a Dutch oven, saute chicken in 1/2 the oil until no longer pink. Remove from the pan and set aside.
- In the same pan, cook the peppers, zucchini, mushrooms, carrots and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, italian seasoning and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
- Meanwhile, cook gnocchi according to package directions. Drain; stir into soup.
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