Chicken & Rosemary Squash Soup
2 32-ounce packages chicken stock
2 - 3 boneless, skinless chicken breasts
1 medium onion ~ diced
2 cloves garlic ~ minced
1 cup chopped carrots
2 medium zucchini ~ large dice
2 medium yellow squash ~ large dice
1 16-ounce package gnocchi (use half and freeze the rest)
2 teaspoons dried roasemary
salt and pepper to taste
In a large stock pot, saute the onion, carrots and garlic in a little olive oil for about 5 minutes.
Pour in the chicken stock.
Add the chicken breasts and seasonings and cook until chicken is done, about 20 minutes.
Remove chicken from the pot to a plate and allow to cool.
Add the chopped zucchini, yellow squash and gnocchi to the pot and cook until done. The gnocchi will rise to the top when done.
Shred the chicken into large bite-sized pieces then add to the pot.
Allow soup to heat through.
Let's cook!
In a large stock pot, saute the onion,
carrots and garlic in a little olive oil
for about 5 minutes.
Dice the squash and zucchini.
Add the chicken to the pot along
with the seasonings, and allow the
chicken to cook until done. remove
the chicken to a plate to cool for a bit.
Shred.
Add the chopped squash, zucchini
and gnocchi to the pot and let cook
until gnocchi floats to the top.
Add the shredded chicken and stir.
Heat through.
Enjoy!
