I was looking for a recipe to use the leftover rotisserie chicken from last night. I came across this chicken soup recipe on Tasty Kitchen, the recipe website of Ree Drummond, The Pioneer Woman. It looked very promising given the fact that I have a bag of onions in the pantry and little ziplock bags of homemade pesto in the freezer. A quick trip to the market for gnocchi was all I had to do. I didn’t roast my own chicken breasts but followed the recipe with that exception. It was so good! Michael declared it “the best chicken soup he has ever eaten.”
- 3 Chicken Breasts, On The Bone
- 1 whole Yellow Onion (Quartered)
- 8 cloves Garlic, In Skins
- 3 Tablespoons Olive Oil
- 3 pinches Salt
- 3 pinches Black Pepper
- 2 cartons Chicken Broth, 32 Ounces Each
- 1 jar Pesto 8oz
- 1 package Gnocchi, 16 Ounce
- 3 whole Roma Tomatoes Seeded And Chopped
Preheat oven to 350F. Place chicken breasts in a roasting pan. Break apart quartered onion and scatter around and on top of breasts. Toss garlic, skins and all, around the chicken. The garlic will not flavor the chicken at this point. We are merely roasting them and will add them to the broth in a bit. Drizzle olive oil on chicken. Salt and pepper to taste and roast for 35-45 minutes or until the center is white and no longer pink.
Once cooked, allow the chicken to cool so that it can be shredded by hand. Scoop out roasted onion and garlic to use in broth. While the chicken is cooling, pour broth into a Cuisinart or blender along with the onions and roasted garlic (skins removed after roasting of course) and three tablespoons of the pesto. Pulse until there are no large chunks of garlic left. About 3 five second pulses should do the trick. The roasted garlic will give the soup a velvety feel in your mouth. Definitely don’t skip this step. It’s so worth it.
Back to the chicken. After shredding it, mix in the rest of the pesto. Stir well and set aside.
In a large pot, bring the broth/garlic/pesto mixture to a boil. Add gnocchi and cook until they float. In soup bowls, place a pile of chicken in the center. Ladle the hot broth over the chicken and garnish with chopped tomatoes. Mangia bene (eat well)!
I served the soup with grilled Swiss cheese and tomato sandwiches on Sheepherder’s bread. Awesome!