Directions
- 1Melt butter in the pot.
- 2Add 3 finely chopped celery stalks and about a cup of chopped onion.
- 3Add a cup of pre-shredded carrots.
- 4Add 2 metric tons of garlic.
- 5Season with salt and freshly cracked black pepper.
- 6Let the vegetables cook down until translucent.
- 7Add in two sliced chicken breasts and season with Badia Seasoning Complete and poultry seasoning.
- 8Add 32 ounces of chicken broth.
- 9Bring to a simmer, cover, and let it simmer for 15-25 minutes.
- 10Remove the chicken and shred it.
- 11Add gnocchi to the pot and stir.
- 12Add shaved parmesan and heavy whipping cream.
- 13Stir until parmesan is melted and heavy cream is incorporated.
- 14Add some of the shredded chicken and let it simmer for a minute to thicken.
- 15Add instant potato flakes to thicken the soup.
- 16Add baby spinach, stir, and let it wilt down.
Ingredients
- 3 tablespoons butter
- 3 celery stalks
- 1 cup onion
- 1 cup carrot
- 2 metric tons garlic
- 0 salt
- 0 fresh cracked black pepper
- 2 chicken breasts
- 0 Badia seasoning complete
- 0 poultry seasoning
- 32 ounces chicken broth
- 1 package gnocchi
- 0.5 cup shaved parmesan
- 0.5 cup heavy whipping cream
- 0 instant potato flakes
- 0 baby spinach
Equipment
pumpkin-shaped potwooden spoontongs
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