Directions
- 1Butterfly two chicken breasts into four thin pieces and drizzle on two teaspoons of oil.
- 2Season chicken with thyme, salt, pepper, and garlic herb seasoning; thoroughly rub in seasonings on both sides.
- 3Add one tablespoon of oil to a pot and allow it to heat up.
- 4Lay in seasoned chicken and allow them to cook for six minutes on each side, until fully cooked through.
- 5Remove the chicken and set aside.
- 6Melt four tablespoons of butter in the same pot.
- 7Add in half of a small diced onion, three diced celery stalks, and five ounces of shredded carrots.
- 8Stir and allow to sweat for six minutes.
- 9Add four minced garlic cloves and sauté until fragrant.
- 10Sprinkle in and cook out a fourth of a cup of all-purpose flour.
- 11Pour in two cups of heavy whipping cream, two cups of whole milk, and three cups of chicken broth.
- 12Season with black pepper, thyme, and garlic herb seasoning; mix well.
- 13Turn up the heat and allow the soup to come to a boil while shredding the cooked chicken.
- 14Once at a boil, pour in sixteen ounces of gnocchi and allow them to boil for two to three minutes until they begin to float.
- 15Add in shredded chicken and mix in a handful of baby spinach until wilted.
Ingredients
- 2 chicken breasts
- 2 teaspoons oil
- 1 pinch thyme
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic herb seasoning
- 1 tablespoon oil
- 4 tablespoons butter
- 1 half of a small onion
- 3 celery stalks
- 5 ounces shredded carrots
- 4 garlic cloves
- 0.25 cup all purpose flour
- 2 cups heavy whipping cream
- 2 cups whole milk
- 3 cups chicken broth
- 1 pinch black pepper
- 1 pinch thyme
- 1 pinch garlic herb seasoning
- 16 ounces gnocchi
- 1 handful baby spinach
Equipment
knifeplatepotwooden spoonmeasuring cuptongs
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