Ingredients and Weight: - Chicken stock, 8 cups - Chicken breasts, 2 pounds, boneless, skinless - Potatoes, 1 pound, peeled, diced - Carrots, 1 pound, peeled, diced - Celery, 1 pound, diced - Onion, 1 large, chopped - Frozen gnocchi, 16 ounces - Dried parsley, 1 tablespoon - Dried basil, 1 teaspoon - Salt and pepper, to taste
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. In a large pot or Dutch oven, bring the chicken stock to a boil. 2. Add the chicken breasts, potatoes, carrots, celery, and onion. 3. Reduce heat to low, cover, and simmer until the vegetables are tender, about 20 minutes. 4. Remove the chicken breasts and set aside to cool slightly. 5. Once cool, shred the chicken breasts and return them to the pot. 6. Add the gnocchi and cook according to package directions. 7. Stir in the parsley, basil, salt, and pepper. 8. Heat through for 5 more minutes, or until the soup is heated through.
Nutritional Information: - Calories: 350 - Fat: 10g - Protein: 30g - Carbohydrates: 35g
Dish Characteristics: - Warm and comforting - Rich and flavorful - Easy to make - Perfect for a cold winter day
User Comments: "This soup is delicious! It's so easy to make and always a crowd-pleaser." "Love the combination of chicken and gnocchi in this soup. It's so hearty and satisfying." "I added some spinach and mushrooms to mine for extra flavor and nutrition."
Special Precautions and Tips: - If you can't find frozen gnocchi, you can use fresh gnocchi instead. Just cook them for a few minutes longer. - To make the soup ahead of time, simply refrigerate it for up to 3 days. When ready to serve, reheat over medium heat until warmed through.