Ingredients
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1 package or homemade Gnocchi
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2 (optional) Chicken Breasts
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2 Tbsp Olive Oil
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1 Onion
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2 Carrots
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2 Celery Stalks
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2 Garlic Cloves
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1-2 Tomatoes
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1 Tbsp Butter
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1/3 cup All-Purpose Flour
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4 cups Milk
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1 cup Cream
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3 Tbsp Better than Bouillon Chicken Base
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Handfull Fresh Basil
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1/2 Lemon
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1/4-1/2 cup grated Fresh Parmesan Cheese
Directions
Steps
|
1
Done
|
Season chicken with salt and pepper. Brown chicken in oil. Remove. Dice and set aside. (The soup tastes great without chicken for a vegetarian alternative). |
|
2
Done
|
Dice all the vegetables and mince the garlic. (Remove seeds from tomatoes first). Add to soup pot with 1 Tbsp oil and 1 Tbsp butter and cook until tender. Season with salt and pepper. Whisk in flour. Add the milk, cream, better than bouillon base and bring to a boil. Reduce heat and simmer until thickened. |
|
3
Done
|
Add the gnocchi and chicken and cook for 4 min. (for fresh gnocchi, 3 min.) |
|
4
Done
|
Add the juice of 1/2 lemon, fresh chopped basil, and Parmesan cheese. Stir and serve. |
