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-bottomed pot over medium-high heat.
- 5Carefully lay the seasoned chicken breasts into the hot oil and cook fully, in batches if necessary.
- 6Remove the cooked chicken and either chop or shred it.
- 7Add a little more olive oil to the pot, then add the diced shallots and chopped garlic and cook.
- 8Squeeze in some tomato paste and mix.
- 9Add sun-dried tomatoes to the pot and mix.
- 10After a few minutes, add a whole lot of chicken stock and stir.
- 11After about 15 minutes, add heavy cream.
- 12Grate a good amount of Parmigiano-Reggiano cheese into the pot and stir.
- 13Let the soup simmer to thicken.
- 14After about 20 minutes, salt to taste.
- 15Add cold butter to the soup.
- 16Add the cooked chicken to the soup.
- 17Add gnocchi to the soup.
- 18Add a handful of spinach to the soup.
- 19Cover 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
- Olive oil
- Tomato paste
- Sun-dried tomatoes
- Chicken stock
- Heavy cream
- Parmigiano-Reggiano cheese
- Cold butter
- Gnocchi
- 1 handful Spinach
Equipment
Cutting boardKnifeHeavy-bottomed potWooden spoonGraterTongs
Tips
- If your pot isn't big enough, don't overcrowd the chicken; cook in batches.
- Add more seasoning if you can still see chicken after initial seasoning.
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