Marry Me Chicken and Gnocchi Soup
Serves 1
Directions
- 1Add 2 tablespoons of butter and some oil from the sun-dried tomatoes to a Dutch oven.
- 2Stir in diced onion, celery, and carrots.
- 3Season with salt, pepper, Kinder's buttery garlic and herb seasoning, Herbs de Provence, and red pepper flakes.
- 4Cook the vegetables for about 5 minutes.
- 5Add in half a cup of sun-dried tomatoes.
- 6Stir in 3 tablespoons of tomato paste and let it cook for a few minutes.
- 7Add 6 to 7 minced garlic cloves.
- 8After the garlic has cooked for a minute, add in a heaping tablespoon of chicken bouillon.
- 9Add 4 cups of water and 1 cup of heavy cream.
- 10Once it comes to a boil, add in 1 pound of gnocchi and approximately 3 cups of cooked chicken.
- 11Bring it to a boil and let it cook for 3-4 minutes, or until the gnocchi starts to float to the top.
- 12Stir in 4 ounces of softened cream cheese and half a cup of freshly grated Parmesan.
- 13Once the cheese is melted, add in 2 cups of chopped baby spinach and 2 tablespoons of chopped fresh basil.
- 14Season to taste if needed.
Ingredients
- 2 tbsp butter
- 1 tbsp sun dried tomato oil
- 1 diced onion
- 2 diced celery ribs
- 2 diced carrots
- salt
- pepper
- Kinder's buttery garlic & herb seasoning
- 1 tsp Herbs de Provence
- 0.5 tsp red pepper flakes
- 0.5 cup chopped sun-dried tomatoes
- 3 tbsp tomato paste
- 6 minced garlic cloves
- 1 heaping tbsp chicken bouillon
- 4 cups water
- 1 cup heavy cream
- 1 lb gnocchi
- 3 cups cooked chicken
- 4 oz room temperature cream cheese
- 0.5 cup freshly grated Parmesan
- 2 cups fresh chopped baby spinach
- 2 tbsp fresh chopped basil
Equipment
Dutch ovenwooden spoonladlegrater
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