Chicken and Vegetable Soup with Gnocchi

This is an easy Italian style soup to make on busy winter shopping days.

Ingredients serve 10

2 liter chicken stock

1000 g frozen mixed vegetables

2 tsp mixed herbs

2 tsp salt

1 tsp black ground pepper

1 roasted chicken

400 g uncooked gnocchi

Method

Place stock, vegetables, mixed herbs, salt and pepper in a large soup pot over medium heat. Remove the skin from the roasted chicken and pull the meat of the bones. Discard the chicken bones, skin and stuffing. Pull or chop the chicken meat into smaller pieces and add to the soup pot. Bring the soup to the boil under cover. Lower the heat and simmer until vegetables are cooked. Add the gnocchi and cook for further 4 – 5 minutes. Serve in bowls with crusty garlic bread.

Note: Substitute chicken with chopped 600 gram tofu for the vegetarian version.