A good hot bowl of soup is one of my all-time favorite things. I was looking for a quick throw-together dinner + literally just pulled these random items out of our cabinets to make a soup. It turned out to be a nice creamy soup + could probably be used for a delicious pot-pie filling.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1/2 cup onion, diced
• 2 cloves garlic, minced (not pictured, I decided to add this later on)
• 1 tsp thyme
• 1 tsp chives, minced
• 2 tbsp extra virgin olive oil (not pictured)
• 32 oz (4 cups) chicken broth
• 16 oz package pumpkin gnocchi (these are from World Market)
• 2 cups baby spinach
• 14.5 oz can diced tomatoes, drained
• 2 cups frozen green peas
• 10.75 oz can condensed cream of chicken soup

 

Bring a large pot of water to a boil + add a pinch of salt. Add your chicken + boil for 15-20 minutes, or until no longer pink in the center.

 

While your chicken is boiling, prepare your onion, garlic, thyme + chives.

 

When the chicken is done, cube it into bite-size pieces.

 

In a large saucepan, heat olive oil over medium heat. Add onion, garlic, thyme + chives. Cook until the onion is translucent, approximately 5 minutes.

 

Add the chicken + chicken broth; bring to a simmer.

 

Add gnocchi, spinach, tomatoes + peas. Simmer until the gnocchi floats + the spinach is wilted; approximately 3 minutes.

 

Finally, add the cream of chicken soup + cook until just heated through; approximately 2-3 more minutes.

 

That’s it! We served with buttered sourdough bread. Makes approximately 4-6 servings depending on your bowl size.

 

Enjoy!

~katie