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.
- 4In a heavy-bottomed pot over medium-high heat, add a generous amount of olive oil.
- 5Carefully lay in the seasoned chicken and sear until fully cooked, doing a couple of 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 chopped garlic and shallots.
- 8Squeeze in a little bit of tomato paste and stir.
- 9Add sun-dried tomatoes to the pot and stir for a few minutes.
- 10Pour in 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 up.
- 14After about 20 minutes, salt to taste.
- 15Add cold butter, the cooked chicken, gnocchi, and a handful of spinach to the soup.
- 16Cover 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
- spinach
Equipment
heavy bottom potcutting boardknifetongswooden spoongrater
Tips
- If your pot isn't big enough, don't overcrowd it; just do a couple of batches when searing the chicken.
- If you can still see chicken after seasoning, add more seasoning.
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