Creamy Chicken Gnocchi Soup

The method

1. 01

   Coat 4 boneless chicken thighs with avocado oil and season with salt, pepper, onion powder, garlic powder, paprika, thyme, red pepper flakes, and half a packet of chicken bouillon powder.

2. 02

   Heat oil in a Dutch oven or pot over medium-high heat and cook the chicken for 6 minutes on each side.

3. 03

   While the chicken is cooking, dice 4 carrots, 2-3 celery stalks, one yellow onion, a container of cherry tomatoes, and garlic.

4. 04

   Once the chicken is fully cooked, remove it from the pot.

5. 05

   Place all the diced veggies directly into the pot and cook on medium-high until the onions are transparent, then add garlic and cook for another minute.

6. 06

   Stir in 2 tablespoons of all-purpose flour and cook briefly.

7. 07

   Add 3 cups of chicken broth and 3 cups of half and half, stirring while adding.

8. 08

   Add garlic powder, paprika, onion powder, salt, pepper, red pepper flakes, thyme, and the second half of the chicken bouillon powder.

9. 09

   Cover the pot and reduce the heat to low-medium, cooking for 20 minutes.

10. 10

    Add the diced chicken, one container of gnocchi, spinach, and grated Parmesan. Also add about 2 tablespoons of corn starch and cook for another 5 minutes.

11. 11

    Top with red pepper flakes and shaved Parmesan cheese.