Marry Me Chicken Gnocchi Soup

Ingredients

• 13 chicken breasts(600g)
• 22 tablespoon sun-dried tomato oil(27g)
• 31 tablespoon seasoning salt(18g)
• 41 tablespoon paprika(7g)
• 51 tablespoon garlic powder(9g)
• 64 teaspoon Italian seasoning(4g)
• 74 teaspoon black pepper(8g)
• 84 tablespoon olive oil(54g)
• 91.5 cup yellow onion(225g)
• 101 cup celery(100g)
• 111 cup carrots(130g)
• 1210 garlic cloves(30g)
• 130.33 cup sun-dried tomatoes(50g)
• 141 teaspoon salt(6g)
• 152 bay leaves(1g)
• 162 teaspoon chili flakes(4g)
• 172 tablespoon tomato paste(32g)
• 185 cup chicken stock(1200g)
• 191.5 cup heavy cream(360g)
• 201 pound gnocchi(450g)
• 212 cup fresh spinach(60g)
• 223 tablespoon fresh basil(8g)
• 231 tablespoon fresh thyme(3g)
• 240.75 cup parmesan cheese, grated(75g)
• 251 parmesan rind(20g)
• 260.5 lemon juice(15g)

Instructions

1. 1Toss the chicken breasts with sun-dried tomato oil, seasoning salt, paprika, garlic powder, Italian seasoning, and black pepper. Marinate as desired.
2. 2Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides but not cooked through. Remove and set aside.
3. 3In the same pot, add diced onion, celery, carrots, sun-dried tomatoes, sliced garlic, salt, black pepper, Italian seasoning, bay leaves, and chili flakes. Cook over medium heat for 8–10 minutes, stirring occasionally, until vegetables are soft.
4. 4Stir in tomato paste and cook for 2 minutes.
5. 5Pour in chicken stock and bring to a gentle simmer for 15 minutes. While simmering, chop or shred the chicken.
6. 6Add the chicken back to the pot, then slowly stir in the heavy cream. Simmer for another 5 minutes.
7. 7Add gnocchi, grated parmesan, parmesan rind (if using), spinach, basil, and thyme. Squeeze in the lemon juice. Simmer for 5–10 minutes.
8. 8Ladle into bowls and finish with extra black pepper, chili flakes, parmesan, and basil. Serve with warm buttered bread.