Creamy Tuscan Chicken Gnocchi Soup

• 총 시간: 1 hour 5 minutes

재료

2 chicken breasts

1 1/2 tsp salt

1 1/2 tsp black pepper

1 tbsp garlic powder

1 tbsp cayenne pepper

1 1/2 tsp red pepper flakes

1 tbsp thyme

1 tbsp oregano

1 tbsp basil

1 shallot, diced

6 garlic cloves, crushed

heaping handful of spinach

1 jar sun-dried tomatoes, diced

2 cups Parmesan, shredded

4-6 tbsp olive oil

6 cups chicken stock

1 1/2 tbsp tomato paste

2 cups heavy cream

16oz uncooked gnocchi

방향

Season 2 chicken breasts with salt, pepper, garlic powder, cayenne, thyme, oregano, basil, and red pepper flakes. Set aside.

Dice the shallot, crush the garlic, chop spinach, finely chop the sun-dried tomatoes, and grate Parmesan.

Heat the oil from the tomato jar in a heavy-bottomed pot over medium heat. Sear the chicken on both sides until browned, then transfer to a 400°F oven and bake 20–25 minutes or until cooked through.

In the same pot, add a little olive oil and sauté the shallot until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook until darkened, then add the sun-dried tomatoes.

Pour in chicken stock and simmer 15 minutes. Stir in heavy cream and Parmesan and simmer another 20 minutes, stirring occasionally.

Shred or cube the cooked chicken, then add it to the pot along with butter, uncooked gnocchi, and spinach. Season with salt to taste and simmer 5–10 minutes until the gnocchi is tender.

Serve warm and enjoy!