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One-Pot Chicken Gnocchi Soup
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One-Pot Chicken Gnocchi Soup

55 minServes 6Nutri-Score C€€
from @iankyo14 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (boneless, skinless)Meat2 pieces
  • salt (to taste)Spices6 g
  • black pepper (to taste)Spices2 g
  • garlic powderSpices4 g
  • cayenne pepperSpices1 g
  • red pepper flakesSpices1 g
  • dried thymeSpices2 g
  • dried oreganoSpices2 g
  • dried basilSpices2 g
  • olive oilPantry45 ml
  • shallot (finely diced)Produce2 pieces
  • garlic (crushed and roughly chopped)Produce5 pieces
  • sun-dried tomatoes (roughly chopped)Pantry40 g
  • tomato pastePantry25 g
  • seasoning blend (preferred blend)Spices12 g
  • chicken stockPantry1.4 litres
  • heavy creamDairy480 ml
  • Parmigiano Reggiano (grated)Dairy180 g
  • unsalted butter (cold)Dairy42 g
  • spinach (fresh)Produce60 g
  • gnocchiGrains450 g

per serving

Nutrition

519kcal

Carbs
35 g
Proteins
29 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • chef's knife
  • cutting board
  • wooden spoon

step by step

Method

  1. Season the chicken

    • Generously season the chicken breasts with salt, black pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano and dried basil.
    • Coat the chicken well on all sides.
    Step 1

  2. Prepare the aromatics

    • Finely dice the shallots.
    • Crush and roughly chop the garlic.
    Step 2

  3. Sear the chicken

    • Heat a generous amount of olive oil in a heavy-bottomed pot over medium-high heat.
    • Lay in the chicken without overcrowding the pot, working in batches if needed.
    • Cook until fully cooked through, then remove from the pot.
    Step 3

  4. Shred the chicken

    • Chop or shred the cooked chicken and set aside.
    Step 4

  5. Sweat the aromatics

    • Add a little more olive oil to the pot.
    • Add the garlic and shallots and cook until fragrant.
    Step 5

  6. Add tomato paste and sun-dried tomatoes

    • Stir in the tomato paste and cook briefly.
    • Add the sun-dried tomatoes and cook for a few minutes.
    Step 6

  7. Add the stock and simmer

    • Pour in the chicken stock and stir well.
    • Bring to a simmer and cook for about 15 minutes.
    Step 7

  8. Add cream and cheese

    • Stir in the heavy cream and the grated Parmigiano Reggiano.
    • Let it simmer to thicken.
    Step 8

  9. Finish the soup

    • Season with salt to taste.
    • Add the cold butter, the gnocchi, the shredded chicken and the spinach.
    • Cook until the gnocchi are tender and the spinach has wilted.
    Step 9
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