Marry Me Chicken and Gnocchi Soup

Directions

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