Creamy Gnocchi Soup
Ingredients
3 thinly sliced chicken breasts
Olive oil and seasoning of choice, for cooking chicken
3 stalks of celery
3 carrots
1/2 a small sweet onion
3 tablespoons Italian seasoning
3 tablespoons olive oil
3 cloves minced garlic
4 cups chicken broth
1 cup water
8 oz gnocchi
3/4 cups heavy cream
1/2 grated pecorino Romano or Parmesan
3 handfuls spinach
Parmesan and red pepper flakes, to serve
Directions
Cook chicken breasts in a pan with oil and seasoning of choice then shred using forks or a food processor (you can also use rotisserie chicken).
Chop up celery, carrots, and onion.
Add celery, onion, carrots, salt, pepper, and Italian seasoning to a large pot with three tablespoons of oil and sauté for 5-7 minutes until softened.
Add minced garlic to the pot with chicken broth and water.
Bring soup to a boil then add in cooked chicken, gnocchi, heave cream, and grated pecorino Romano or Parmesan.
When your gnocchi is done cooking they should begin to rise to the top of your soup (this usually takes about two minutes).
Turn off your stove and stir in spinach.
Serve your soup with Parmesan and red pepper flakes.
