Marry Me Chicken Gnocchi Soup
Directions
- 1Toss the chicken with sun-dried tomato oil and all the chicken seasonings. Let it marinate for as long as your patience can handle (I go straight to the pot).
- 2Heat 4 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until nicely browned on both sides. It should not yet be cooked through. Remove and set aside.
- 3In the same pot, add onion, celery, carrots, sun-dried tomatoes, garlic, and all veggie seasonings. Cook over medium heat for 8–10 mins, stirring occasionally, until everything is soft. Stir in the tomato paste and cook for 2 mins.
- 4Pour in the chicken broth and bring to a gentle simmer for 15 minutes. While it simmers, chop or shred the chicken. Add the chicken back to the pot, then slowly stir in the cream. Simmer for another 5 mins.
- 5Add the gnocchi, parmesan, parmesan rind (if using), spinach, basil, and thyme. Squeeze in the lemon juice. Let everything simmer for 5–10 minutes.
- 6Ladle into bowls & finish with black pepper, chili flakes, extra parmesan, and more basil. Serve with warm buttered bread. Proposals optional.
Ingredients
- 3 chicken breasts
- 2 tbsp sun-dried tomato oil (from the jar, liquid gold)
- 1 tbsp seasoning salt
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp Italian seasoning
- 2 tsp black pepper
- 4 tbsp olive oil
- 1.5 cups yellow onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 10 garlic cloves, sliced
- 0.33 cup sun-dried tomatoes, chopped
- 1 tsp salt
- 2 tsp black pepper
- 2 tsp Italian seasoning
- 2 bay leaves
- 2 tsp chili flakes (optional)
- 2 tbsp tomato paste
- 5 cups chicken stock or broth
- 1.5 cups heavy cream, room temp
- 1 lb gnocchi
- 1 cup fresh spinach
- 2 cups fresh spinach
- 3 tbsp fresh basil, chopped
- 1 tbsp fresh thyme, chopped
- 0.75 cup freshly grated parmesan
- 1 parmesan rind (optional)
- 0.5 lemon Juice of ½ lemon
- black pepper
- chili flakes
- extra parmesan
- more basil
- warm buttered bread
Equipment
Dutch oven
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