Marry Me Chicken and Gnocchi Soup

• porties: 6 servings
• actieve tijd: 15 minutes
• totale tijd: 45 minutes

Ingrediënten

2 tbsp Butter

1/2 tbsp Sun-Dried Tomato Oil

1 Yellow Onion, Diced

2 Carrots, diced

2 Ribs of Celery, diced

1/2 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Kinder's Buttery Garlic and Herb Seasoning

1 tsp Herbs De Provence (or Italian Seasoning)

1/2 tsp Red Pepper Flakes (add less or more depending on how spicy you want it)

1/2 Cup Sun Dried Tomatoes in Oil, chopped

3 tbsp Tomato Paste

6 Garlic Cloves, minced

1 tbsp Chicken Bouillon + 4 cups of water (or 4 cups of chicken broth)

1 Cup Heavy Cream

1 lb Shelf Stable Gnocchi

4 oz Cream Cheese, softened to room temperature

1/2 Cup Freshly Grated Parmesan Cheese

2 Cups Baby Spinach, roughly chopped

2 tbsp Fresh Basil, chopped (plus more for garnish if desired)

Instructies

In a large pot, melt butter and sun-dried tomato oil over medium heat. Add onion, carrots, and celery. Season with salt, pepper, Kinder’s Buttery Garlic & Herb, herbs de Provence, and red pepper flakes. Cook 5 minutes.

Stir in sun-dried tomatoes. Make a well, add tomato paste, and cook 3 minutes. Add garlic and cook 1 minute.

Stir in chicken bouillon, water, and heavy cream. Bring to a boil.

Add gnocchi and chicken. Boil uncovered for 3–4 minutes until gnocchi float.

Turn off heat. Stir in cream cheese until melted. Add Parmesan.

Stir in spinach and basil. Season with salt and pepper if needed. Let it sit for about 5-10 minutes to thicken up.