Marry Me Chicken and Gnocchi Soup

Dinner Lunch Soup

Recipe scanned from whatsmomcookin.com

Ingredients

  • 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

  • 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

  • 3 Cups Cooked, Shredded Chicken

  • 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

Directions

  • 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.