Serves 1
Directions
- 1Start by generously seasoning some chicken chest 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 bottom pot over medium-high heat, add a generous amount of olive oil.
- 5Carefully lay in your chicken and once it's fully cooked, remove it and either chop or shred it.
- 6Add a little more olive oil to the pot with the garlic and shallots.
- 7Squeeze in a little bit of tomato paste.
- 8Add in the sundried tomatoes.
- 9After a few minutes, add a whole lot of chicken stock.
- 10After about 15 minutes, add in your heavy cream.
- 11Add a good amount of grated Parmigiano Regiano cheese.
- 12Let it simmer to thicken up.
- 13After about 20 minutes, salt to taste.
- 14Add in cold butter.
- 15Add your gnocchi.
- 16Add a handful of spinach.
Ingredients
- 2 Chicken Chest
- to taste Preferred Seasoning Blend
- to taste Salt
- to taste Black Pepper
- Garlic powder
- Cayenne pepper
- Red pepper flakes
- Thyme
- Oregano
- Dried basil
- 2 large shallot, finely diced
- 5 cloves Garlic, crushed and roughly chopped
- generous amount Olive oil
- 0.25 cup Sun Dried Tomato
- 1.5 tbsp Tomato Paste
- 2 tbsp Preferred Seasoning Blend
- 6 cups Chicken Stock
- 2 cups Heavy Cream
- 2 cups Parmigiano Regiano, grated
- 3 tbsp Unsalted Butter
- 1 handful Spinach
- 1 lb Gnocchi
Equipment
heavy bottom pot
Tips
- If you can still see chicken after seasoning, add more seasoning.
- Let the soup simmer to thicken up after adding cream and cheese.
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