Creamy Gnocchi Soup

Ingredients

• 2 Chicken breasts (Coat with olive oil and season before searing; dice after cooking.)
• 1 tsp Olive oil (Used for searing; also used to coat the chicken, with additional amount unspecified.)
• Salt (To taste, for seasoning the chicken.)
• 3 Carrots (Diced.)
• 2 Celery stalks (Diced.)
• 0.5 Yellow onion (Diced.)
• 4 Garlic cloves (Minced.)
• 2 tbsp All-purpose flour
• 3 cup Chicken broth
• 3 cup Half-and-half
• 1 tbsp Onion powder (Used in the soup and for seasoning the chicken.)
• 1 tbsp Garlic powder (Used in the soup and for seasoning the chicken.)
• 0.25 tsp Paprika (Used in the soup and for seasoning the chicken.)
• 0.5 tsp Red chili flakes (Use additional flakes for finishing, as desired.)
• 0.5 tsp Thyme
• 0.5 tsp Black pepper (Used in the soup and for seasoning the chicken.)
• 1 tbsp Chicken bouillon
• Parmesan rind (Removed before serving.)
• 16 oz Gnocchi
• 1.5 cup Spinach
• 1 cup Parmesan cheese (Grated; use extra for serving if desired.)

Steps

1. 1

   Coat the chicken breasts with olive oil. Season them generously with garlic powder, onion powder, paprika, black pepper, and salt.

2. 2

   Heat about 1 teaspoon of olive oil in a large pot over medium-high heat.

3. 3

   Sear the chicken breasts for 6–8 minutes per side, or until fully cooked. Remove them from the pot and set them aside to rest.

4. 4

   While the chicken cooks, dice the onion, celery, and carrots, and mince the garlic.

5. 5

   Add the carrots, celery, and onion to the same pot. Cook until the onion becomes translucent.

6. 6

   Add the minced garlic and cook for another minute.

7. 7

   Stir in the flour and cook briefly.

8. 8

   Slowly add the chicken broth and half-and-half, stirring to combine.

9. 9

   Add the onion powder, garlic powder, paprika, red pepper flakes, thyme, and chicken bouillon. Stir well, then add the Parmesan rind.

10. 10

    Cover the pot, reduce the heat to low-medium, and simmer for 20–25 minutes, or until the soup has thickened and the vegetables are tender.

11. 11

    Remove the Parmesan rind.

12. 12

    Dice the cooked chicken and add it to the soup along with the gnocchi, spinach, and grated Parmesan.

13. 13

    Stir and cook for another 5 minutes, or until the gnocchi is tender and the spinach has wilted.

14. 14

    Ladle the soup into bowls. Finish with extra grated Parmesan and a sprinkle of red pepper flakes, then serve.

Notes

The source does not specify the amount of olive oil used to coat the chicken, the amount of salt, or the amount of extra Parmesan and red pepper flakes used for finishing.

Nutrition per serving

• soup
• main
• chicken
• creamy
• gnocchi
• one-pot
• comfort food