Ingredients

1 Tbsp oil from sundried tomatoes

1 onion (1½ cup, 270g, diced)

1 Tbsp garlic (minced)

2 Tbsp tomato paste

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper (freshly cracked)

¼ tsp red pepper flakes

¼ cup sun dried tomatoes in oil (35g, chopped)

1 lb. boneless skinless chicken breasts

6 cups chicken broth (48 oz.)

16 oz. gnocchi (shelf stable)

¾ cup half-and-half (6 oz.)

⅓ cup Parmesan (grated, 30g)

1 cup frozen spinach (thawed and squeezed dry, 30g)

Instructions

Step 1: Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté for about 5 minutes until softened and fragrant.

Step 2: Stir in the tomato paste, Italian seasoning, salt, black pepper, red pepper flakes, and chopped sun-dried tomatoes. Cook for 1-2 minutes until the tomato paste darkens and caramelizes, coating the ingredients evenly.

Step 3: Nestle the whole chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F.

Step 4: Remove the chicken breasts carefully from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 5: Stir in the gnocchi and cook for 3-4 minutes, until the gnocchi float to the surface and become tender.

Step 6: Add the half-and-half, grated Parmesan cheese, and the squeezed-dry spinach to the pot. Heat through gently without bringing the soup to a boil.

Step 7: Taste the soup and adjust seasoning as needed. Serve hot, optionally topped with additional Parmesan or fresh basil.

Tips & Variations

For a dairy-free version, substitute the half-and-half with coconut milk or a plant-based cream alternative.

Add a handful of fresh basil or parsley at the end for extra freshness.

Use leftover rotisserie chicken to save time; add it in step 5 instead of cooking raw chicken.

Swap gnocchi for small pasta shapes like orzo or ditalini to vary texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and may add extra flavor and moisture. Adjust cooking time until chicken is fully cooked through.

Can this soup be frozen?

This soup can be frozen, but gnocchi may change texture after thawing. For best results, freeze the soup without the gnocchi and add fresh gnocchi when reheating.