Directions
- 1Generously season chicken breast with salt.
- 2Add pepper to the chicken breast.
- 3Season chicken breast with garlic powder.
- 4Add cayenne pepper to the chicken breast.
- 5Season chicken breast with red pepper flakes.
- 6Add thyme to the chicken breast.
- 7Season chicken breast with oregano.
- 8Add dried basil to the chicken breast.
- 9Finely dice a large shallot.
- 10Crush and roughly chop some garlic.
- 11Add a generous amount of olive oil to a heavy-bottomed pot over medium-high heat.
- 12Carefully lay chicken breast into the pot to sear.
- 13Remove the fully cooked chicken breast from the pot.
- 14Chop or shred the cooked chicken.
- 15Add a little more olive oil to the pot.
- 16Add garlic and shallots to the pot and sauté.
- 17Squeeze in a little tomato paste and mix it in.
- 18Add sun-dried tomatoes to the pot.
- 19Pour chicken stock into the pot and stir.
- 20After about 15 minutes, add heavy cream to the pot.
- 21Grate a good amount of Parmigiano Reggiano cheese into the pot.
- 22Stir the mixture and let it simmer to thicken up.
- 23After about 20 minutes, salt the soup to taste.
- 24Add cold butter to the soup.
- 25Add the cooked chicken to the soup.
- 26Add gnocchi to the soup.
- 27Add a handful of spinach to the soup.
- 28Cover the pot and let it cook for 5 minutes.
Ingredients
- 2 chicken breast
- salt to taste
- pepper to taste
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot
- 5 garlic cloves
- 1.5 Tbsp. tomato paste
- 0.25 cups sun-dried tomatoes
- 6 cups chicken stock
- 2 cups heavy cream
- 2 cups grated Parmigiano Reggiano cheese
- 3 Tbsp unsalted cold butter
- 1 pound gnocchi
- 1 handful spinach
Equipment
cutting boardknifesalt grinderpepper grinderheavy-bottomed pottongswooden spoongraterlid
Tips
- If your pot isn't big enough when searing chicken, don't overcrowd it; just do a couple of batches.
- If you can still see chicken after seasoning, add more seasoning.
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