Creamy Chicken Gnocchi Soup

Ingredients

• 2 large chicken breasts

• Salt & black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• Pinch of cayenne pepper

• 4 tbsp olive oil (I used half regular olive oil and half spicy olive oil)

• 2 tbsp butter

• 1 yellow onion, diced

• 2 celery stalks, diced

• 2 large carrots, diced

• ½-1 tsp red pepper flakes (to taste)

• 2 tbsp tomato paste

• 5 garlic cloves, minced

• 6 cups chicken broth

• 1 Parmesan rind

• 4-5 cups fresh spinach

• 16 oz potato gnocchi

• 1 cup heavy cream

• 1 cup freshly grated Parmesan, plus more for serving

• Fresh parsley (optional)

Instructions

1. Season the chicken on both sides with salt, pepper, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken for about 5-7 minutes per side, until golden brown and cooked through. Transfer to a plate and shred with two forks.

3. Reduce the heat to medium. Add the butter to the same pot, scraping up all the browned bits from the bottom.

4. Add the onion, celery, carrots, and red pepper flakes. Season with a pinch of salt and pepper and cook for 6-8 minutes, until the vegetables are softened and the onion is translucent.

5. Stir in the tomato paste and cook for 1-2 minutes until it deepens in color. Add the minced garlic and cook for another 30 seconds, until fragrant.

6. Return the shredded chicken to the pot. Pour in the chicken broth and add the Parmesan rind. Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 15-20 minutes.

7. Stir in the spinach and cook for 1-2 minutes, just until wilted.

8. Add the gnocchi and simmer for 3-5 minutes, or until the gnocchi float and are tender.

9. Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan until smooth and creamy.

10. Remove the Parmesan rind. Taste and adjust with more salt, pepper, red pepper flakes, or Parmesan as needed.