Serves 1
Directions
- 1Generously season chicken breasts with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finely dice a large shallot.
- 3Crush and roughly chop some garlic.
- 4Add a generous amount of olive oil to a heavy-bottom pot over medium-high heat.
- 5Carefully lay chicken breasts into the hot oil and cook fully.
- 6Once fully cooked, remove the chicken and either chop or shred it.
- 7Add a little more olive oil to the pot.
- 8Add the diced garlic and shallots to the pot.
- 9Squeeze in tomato paste.
- 10Add sun-dried tomatoes to the pot.
- 11Pour in chicken stock.
- 12After about 15 minutes, add heavy cream.
- 13Grate a good amount of Parmigiano Reggiano cheese into the pot.
- 14Let the soup simmer to thicken up.
- 15After about 20 minutes, salt the soup to taste.
- 16Add cold butter to the soup.
- 17Add the cooked chicken to the pot.
- 18Add gnocchi and a handful of spinach to the pot.
- 19Cover and let it cook for 5 minutes.
Ingredients
- Chicken breasts
- Salt
- Pepper
- Garlic powder
- Caynne pepper
- Red pepper flakes
- Thyme
- Oregano
- Dried basil
- 1 Large shallot
- Garlic
- Olive oil
- Tomato paste
- Sun-dried tomatoes
- Chicken stock
- Heavy cream
- Parmigiano Reggiano
- Cold butter
- Gnocchi
- 1 handful Spinach
Equipment
Heavy-bottom potCutting boardKnifePepper millTongsWooden spoonGraterLid
Tips
- Do not overcrowd the pot when cooking chicken; cook in batches if necessary.
- Let the soup simmer to thicken up before adding final ingredients.
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