Serves 1
Directions
- 1Generously season chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2If you can still see chicken, add more seasoning.
- 3Finally dice a large shallot.
- 4Crush and roughly chop some garlic.
- 5In a heavy bottom pot over medium-high heat, add a generous amount of olive oil.
- 6Carefully lay in the chicken and cook until fully cooked, in batches if the pot is not big enough.
- 7Remove the cooked chicken and either chop it or shred it.
- 8Add a little more olive oil to the pot, then add the garlic and shallots.
- 9Squeeze in a little bit of tomato paste.
- 10Add sun-dried tomatoes.
- 11After a few minutes, add a whole lot of chicken stock.
- 12After about 15 minutes, add heavy cream and a good amount of Parmesan or Tomaha cheese.
- 13Let the soup simmer to thicken up.
- 14After about 20 minutes, salt to taste.
- 15Add cold butter, the cooked chicken, gnocchi, and a handful of spinach.
- 16Cover and let it cook for five more minutes.
Ingredients
- chicken chest
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot
- garlic
- generous amount olive oil
- little bit tomato paste
- sun-dried tomatoes
- whole lot chicken stock
- heavy cream
- good amount Parmesan or Tomaha cheese
- cold butter
- gnocchi
- 1 handful spinach
Equipment
heavy bottom pot
Tips
- Do not overcrowd the pot; cook chicken in batches if necessary.
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