INGREDIENTS
Chicken
2 lb chicken breast
1 tsp salt
1 tsp black pepper
1 tsp oregano
1 tsp thyme
1 tsp basil
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
Soup
2 tbsp butter
2 tbsp oil from the sun-dried tomato jar
1 yellow onion, diced
2 carrots, diced
3 celery stalks, diced
13 garlic cloves, sliced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
3 tbsp tomato paste
8 oz sun-dried tomatoes
5 cups chicken broth
1 cup heavy cream
16 oz gnocchi
4 oz cream cheese
1/2 cup freshly grated Parmesan cheese
3–4 cups chopped spinach
1/4 cup chopped fresh basil
INSTRUCTIONS
- 1
Season the chicken generously with the salt, pepper, oregano, thyme, basil, paprika, and garlic powder. Heat olive oil in a large pot over medium-high heat and cook the chicken until cooked through. Remove from the pot, let it rest, then chop into small cubes.
- 2
Lower the heat to medium. Add the butter and sun-dried tomato oil, then add the onion, carrots, celery, and garlic. Season with salt, pepper, garlic powder, Italian seasoning, and crushed red pepper. Cook for about 5 minutes.
- 3
Add the tomato paste and cook for 2–3 minutes, stirring it into the vegetables. Stir in the sun-dried tomatoes, then pour in the chicken broth and heavy cream. Bring to a boil.
- 4
Add the gnocchi and cooked chicken. Boil for about 3 minutes, or until the gnocchi float and are tender.
- 5
Turn off the heat and stir in the cream cheese and Parmesan until melted and smooth. Stir in the spinach and fresh basil until the spinach wilts, then serve.