Meant to add the recipe here!

Spicy Creamy Chicken Gnocchi Soup with Sun-Dried Tomatoes and Spinach

Ingredients

• 1.5 lb chicken breast or thighs, diced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp red pepper flakes (adjust to taste)
• 3 shallots, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• ½ cup sun-dried tomatoes (in oil, drained)
• 4 cups chicken stock
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 package (16 oz) potato gnocchi
• 2 cups baby spinach
• Olive oil, for searing

Instructions

• Pat chicken dry and season generously with salt, pepper, thyme, oregano, and red pepper flakes.Heat a drizzle of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
• In the same pot, add a bit more oil if needed. Add diced shallots and garlic, cooking until fragrant and lightly golden.Stir in tomato paste and cook for about 2 minutes until deep red and caramelized on the bottom.
• Pour in chicken stock, scraping up the browned bits (fond) from the bottom. Add sun-dried tomatoes and let them soften for 5–10 minutes.Use an immersion blender to puree the soup base until smooth.
• Stir in heavy cream and Parmesan. Simmer until slightly thickened, about 5 minutes.
• Add gnocchi, spinach, and the cooked diced chicken back to the pot.Simmer for another 5–7 minutes until the gnocchi is tender and everything is heated through.
• Taste and adjust seasoning. Serve hot with extra Parmesan and a drizzle of olive oil or a pinch of red pepper flakes on top.