Marry Me Chicken Gnocchi Soup
Serves 1
Directions
- 1Season the chicken tenders with garlic powder, paprika, onion powder, salt, and pepper.
- 2Sear the seasoned chicken in a Dutch oven with EVOO over medium-high heat for a couple of minutes on one side.
- 3Flip the chicken, turn off the heat, and cover the pot with a slight opening for steam to release. Let it sit for about 8 minutes.
- 4Remove the cooked chicken from the pot and set aside.
- 5Dice the yellow onion.
- 6Dice the celery sticks.
- 7Add the diced onion, celery, and chopped sun-dried tomatoes to the same pot. Cook until the onions are translucent, about 5 minutes, stirring as needed. If the pan is dry, add more EVOO.
- 8Add minced garlic to the pot and cook for 30 seconds.
- 9Add tomato paste and flour to the pot and mix together.
- 10Gradually add some chicken broth to the pot, scraping up any fond (yummy bits) from the bottom.
- 11Add the remaining chicken broth to the pot, cover, and reduce heat to low. Simmer for about 10 minutes.
- 12Add heavy cream and spinach to the soup.
- 13Add gnocchi to the soup.
- 14Add homemade pesto for extra flavor.
- 15Add grated Parmesan cheese to the soup.
- 16Cook the soup for about 5 minutes, or until the gnocchi is done.
- 17Add the diced chicken back into the soup.
- 18Serve the soup topped with fresh basil and more grated Parmesan.
Ingredients
- 1 lb chicken tenders or breast
- 1 pkg gnocchi
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 Tbsp EVOO
- 4 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp tomato paste
- 1 yellow onion, diced
- 3 celery sticks, diced
- 6 oz sun-dried tomatoes, chopped
- 2 cups spinach
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup fresh grated Parmesan
- 0.25 cup basil
- 1 spoon homemade pesto
Equipment
Dutch ovenknifecutting boardspoongarlic pressladle
Tips
- For extra flavor, add homemade pesto.
- Scrape up all the yummy bits from the bottom of the pot to create a rich fond.
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