Serves 1
Directions
- 1Season chicken breast generously with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil. Add more seasoning if you can still see chicken.
- 2Finely dice a large shallot.
- 3Crush and roughly chop some garlic.
- 4Add a generous amount of olive oil to a heavy-bottomed pot over medium-high heat.
- 5Carefully lay the seasoned chicken breasts into the pot. Cook in batches if necessary to avoid overcrowding.
- 6Once the chicken is fully cooked, remove it from the pot and either chop or shred it.
- 7Add a little more olive oil to the pot, then add the diced garlic and shallots.
- 8Squeeze in a little bit of tomato paste and stir.
- 9Add sun-dried tomatoes to the pot and stir.
- 10After a few minutes, pour in a whole lot of chicken stock and stir.
- 11After about 15 minutes, add heavy whipping cream.
- 12Grate a good amount of Parmesan cheese into the pot and stir. Let it simmer to thicken up.
- 13After about 20 minutes, salt to taste, add cold butter, the cooked chicken, gnocchi, and a handful of spinach.
- 14Cover the pot and let it cook for 5 minutes.
Ingredients
- Chicken breast
- Salt
- Pepper
- Garlic powder
- Cayenne pepper
- Red pepper flakes
- Thyme
- Oregano
- Dried basil
- 1 Large shallot
- Garlic cloves
- Olive oil
- Tomato paste
- Sun-dried tomatoes
- Chicken stock
- Heavy whipping cream
- Parmesan cheese
- Cold butter
- Gnocchi
- Spinach
Equipment
Cutting boardKnifeHeavy-bottomed potTongsSpatulaGrater
Tips
- If your pot isn't big enough, don't overcrowd it; cook the chicken in a couple of batches.
- Let the soup simmer to thicken it up.
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