Creamy Chicken Gnocchi Soup

Ingredients

• chicken breast (Season generously; the transcript says to chop or shred after cooking.)
• salt (For seasoning chicken and later added to taste.)
• black pepper (For seasoning the chicken.)
• garlic powder (For seasoning the chicken.)
• cayenne pepper (For seasoning the chicken.)
• red pepper flakes (For seasoning the chicken.)
• dried thyme (For seasoning the chicken.)
• dried oregano (For seasoning the chicken.)
• dried basil (For seasoning the chicken.)
• 1 large shallot (Finely diced.)
• garlic (Crushed and roughly chopped.)
• olive oil (Used for cooking the chicken and aromatics; amount described as generous.)
• tomato paste (A little, squeezed into the pot.)
• sun-dried tomatoes (Added to the pot; the transcript mentions adding the remaining sun-dried tomatoes.)
• chicken stock (A large amount; the OCR shows a chicken broth container labeled 48 fl oz, but does not clearly establish that as the recipe quantity.)
• heavy cream (Added after the stock simmers for about 15 minutes.)
• Parmesan cheese (The transcript jokingly calls it “parmigiano-tarmagotchi”; add a good amount.)
• butter (Added cold near the end of cooking.)
• gnocchi (Added near the end; the OCR visibly includes “GNOCCHI.”)
• spinach (A handful, added with the chicken and gnocchi.)

Steps

1. 1

   Generously season the chicken breast with salt, black pepper, garlic powder, cayenne pepper, red pepper flakes, dried thyme, dried oregano, and dried basil. The transcript emphasizes using enough seasoning to fully coat the chicken.

2. 2

   Finely dice the large shallot. Crush and roughly chop the garlic.

3. 3

   Heat a heavy-bottomed pot over medium-high heat and add a generous amount of olive oil.

4. 4

   Carefully lay the seasoned chicken into the hot oil. If the pot is not large enough to hold the chicken without crowding, cook it in two batches.

5. 5

   Cook the chicken until fully cooked through, then remove it from the pot. Chop or shred the cooked chicken and reserve it for later.

6. 6

   Add a little more olive oil to the pot, followed by the crushed garlic and diced shallot. Cook them in the pot before continuing.

7. 7

   Squeeze in a little tomato paste and add the sun-dried tomatoes, including the remaining sun-dried tomatoes.

8. 8

   After the tomato paste and sun-dried tomatoes have cooked for a few minutes, pour in a large amount of chicken stock.

9. 9

   Let the stock mixture cook for about 15 minutes.

10. 10

    Add the heavy cream and a good amount of Parmesan cheese. Stir to combine and let the soup simmer until it thickens, about 20 minutes.

11. 11

    Season the soup with salt to taste, then add the cold butter, reserved chicken, gnocchi, and a handful of spinach.

12. 12

    Cover the pot and cook for 5 more minutes, until the gnocchi and spinach are cooked into the soup.

Notes

The source does not provide exact quantities for most ingredients, nor an explicit serving yield. It also does not state the precise cooking time or doneness cues for the chicken beyond cooking it fully. The OCR shows packaging for chicken broth and visible text referring to gnocchi, but does not provide a confirmed recipe measurement.

Nutrition per serving

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