Chicken Gnocchi Choke Me Soup
Directions
- 1Generously season two chicken breasts with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finely dice a large shallot and roughly chop five garlic cloves.
- 3In a heavy bottom pot over medium-high heat, add a generous amount of olive oil and carefully lay in the seasoned chicken breasts.
- 4Once the chicken is fully cooked, remove it and either chop or shred it.
- 5Add a little more olive oil to the pot, then add the chopped garlic and shallot.
- 6Squeeze in some tomato paste and add sun-dried tomatoes.
- 7After a few minutes, add six cups of chicken stock.
- 8After about fifteen minutes, add in the heavy cream and two cups of grated Parmigiano-Reggiano cheese.
- 9Let it simmer to thicken.
- 10After about twenty minutes, salt to taste, add in three tablespoons of cold butter, the chopped or shredded chicken, one pound of gnocchi, and a handful of spinach.
Ingredients
- 2 chicken chest
- 0 salt
- 0 pepper
- 0 garlic powder
- 0 cayenne pepper
- 0 red pepper flakes
- 0 thyme
- 0 oregano
- 0 dried basil
- 1 large shallot
- 5 cloves garlic
- 0 olive oil
- 1.5 tbsp tomato paste
- 0.25 cup sun dried tomato
- 6 cups chicken stock
- 2 cups heavy cream
- 2 cups grated parmigiano reggiano
- 3 tbsp unsalted butter
- 1 handful spinach
- 1 lb gnocchi
Equipment
heavy bottom potknifecutting boardtongswooden spoon