Creamy Chicken Gnocchi Soup

Ingredients

2 boneless, skinless chicken breasts

1 small yellow onion

6 carrots, chopped

5 cups chicken broth

1 cup dry white wine

2 tablespoons spoons fresh thyme leaves

2 bay leaves

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1 Parmesan rind

Kosher salt and freshly ground pepper

1(16-ounce) box mini potato gnocchi

½ cup grated Parmesan cheese, plus more for serving

3/4 cup whole milk or heavy cream

2 tablespoons extra-virgin olive oil

2 pounds mixed mushrooms, roughly torn

4 garlic cloves, smashed

4 tablespoons salted butter

Zest from 1 lemon

Directions

STOVETOP COOK TIME: 45 minutes

1. Heat the olive oil in a large pot over high heat. When the oil

shimmers, add the mushrooms and season with salt and pepper. Cook, undisturbed, until golden, about 5 minutes. Stir and continue cooking until the mushrooms have caramelized, 3 to 5 minutes more.

2. Reduce the heat to medium and add the garlic, butter, 1 tablespoon of the thyme, and the lemon zest. Cook, stirring occasionally, until the garlic is caramelized and fragrant, 3 to 5 minutes. Remove the garlic from the pot, mash with a fork, and add it back to the pot along with the chicken, onion, carrots, broth, wine, the remaining 1 tablespoon of thyme, the bay leaves, paprika, red pepper flakes, and Parmesan rind and season with salt and pepper. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through, 20 to 25 minutes.

3. Remove the chicken and shred it using two forks.

4. Return the soup to a boil over high heat. Add the gnocchi, grated Parmesan, and milk. Cook, stirring occasionally until warmed through, about 5 minutes. Remove and discard the bay leaves and Parmesan rind. Stir the chicken back into the soup.

5. Serve as directed for the slow cooker.

Notes

Half baked harvest super simple page 91