This soup recipe is a dream when you’re starving hungry. While the chicken and red peppers offer various nutritional benefits and the chicken stock acts as a bit of a pick me up, the gnocchi provides the filling stodge that we all sometimes crave. In addition, this is an excellent way of using up leftover roast chicken. This perfect sort of food for an unexpected rainy day (well it is grim up North).

To make this soup you will need:

3 handfuls of cooked chicken

2 cloves garlic

An onion

4 red peppers

Chicken stock

Salt and pepper

1 pack gnocchi

1 handful basil

Olive oil

Chop your peppers into 1cm pieces (approximately) and crush your garlic. Drizzle with olive oil and roast at 190°C for 15-20 minutes.

When your pepper is nearly ready, peel and slice your onion and fry on a medium heat with some more olive oil until soft. Shred your chicken into small(ish) pieces and add to the onion, along with the peppers, and chicken stock. Allow to simmer for about 15 minutes.

Add the gnocchi and the basil and simmer until the gnocchi is cooked and floats to the top o the mixture. Season the soup after cooking according to taste.