Serves 1
Directions
- 1Generously season chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil. Add more seasoning if chicken is still visible.
- 2Finely dice a large shallot.
- 3Crush and roughly chop some garlic.
- 4Heat a generous amount of olive oil in a heavy bottom pot over medium-high heat.
- 5Carefully lay the seasoned chicken into the pot. If the pot isn't big enough, cook in a couple of batches to avoid overcrowding.
- 6Once the chicken is fully cooked, remove it from the pot and either chop or shred it.
- 7Add a little more olive oil to the pot, then add the garlic and shallots.
- 8Squeeze in a little bit of tomato paste.
- 9Add in the sun-dried tomatoes.
- 10After a few minutes, add a whole lot of chicken stock.
- 11After about 15 minutes, add heavy cream and a good amount of Parmigiano Reggiano cheese.
- 12Let the soup simmer to thicken up.
- 13After about 20 minutes, salt to taste, add cold butter, the cooked chicken, gnocchi, and a handful of spinach.
- 14Cover and let it cook for 5 more minutes.
Ingredients
- 1 chicken chest
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot, finely diced
- garlic, crushed and roughly chopped
- olive oil
- tomato paste
- sun-dried tomatoes
- chicken stock
- heavy cream
- Parmigiano Reggiano cheese
- cold butter
- gnocchi
- 1 handful spinach
Equipment
heavy bottom pot
Tips
- Don't overcrowd the pot when cooking chicken; cook in batches if necessary.
- Consider deglazing the pan with dry white wine for enhanced flavor.
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