Caprese Chicken Gnocchi Soup
Pan-seared chicken, soft pillowy gnocchi, fresh tomatoes, mozzarella cheese, and sweet basil make this the ultimate tomato soup!
Servings: 8
Ingredients
CHICKEN:
- 1 1/4 lb. boneless skinless chicken breast
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 T. extra virgin olive oil
SOUP:
- 1 T. extra virgin olive oil
- 2 lg. shallots chopped
- 3 cloves garlic pressed
- 1 T. tomato paste
- 1 c. dry white wine
- 1 1/2 lbs. Heirloom or beefsteak tomatoes chopped
- 1/4 c. fresh basil packed, torn, divided, stems reserved
- 4 c. no-salt vegetable broth
- 1 tsp. kosher salt
GNOCCHI:
- 1 lb. fresh or frozen gnocchi
- 1 tsp. kosher salt
TOPPINGS:
- 8 oz. fresh mozzarella thinly sliced
- 2 c. homemade or store-bought croutons
- Basil leaves
- Balsamic glaze for drizzling
Instructions
- CHICKEN: Pat the chicken dry. In a small bowl, combine Italian seasoning, 1 teaspoon salt, and pepper, sprinkle over both sides of the chicken.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add chicken, turning occasionally, until an instant-read thermometer inserted into thickest part registers 160 degrees, about 4-5 minutes per side. Transfer chicken to a plate and loosely cover with foil.
- SOUP: Add 1 tablespoon olive oil in the same pot over medium heat, cook shallots until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Add tomato paste and cook, stirring, until paste darkens, about 3-4 minutes. Stir in wine, scraping bits from bottom of pot, and cook, stirring occasionally, until reduced by two-thirds.
- Stir in tomatoes. Tie the basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon, until thickened and jammy, about 10 minutes.
- Add broth and 1 teaspoon salt, simmer until slightly reduced, about 10 minutes.
- Meanwhile, shred the chicken into bite-size pieces. Discard basil stems.
- ENOCCHI: Add gnocchi and remaining 1 tsp. salt. Cook, stirring, until gnocchi is cooked through, about 4-6 minutes.
- Return chicken to pot along with half of torn basil and stir to heat through.
- Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.
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