Ingredients

Method

1. 1

   Generously season both sides of the chicken breasts with salt, black pepper, onion powder, paprika, red pepper flakes, and dried oregano.

2. 2

   Finely dice the shallot and mince the garlic cloves.

3. 3

   Heat olive oil in a large Dutch oven or pot over medium-high heat. Carefully place the seasoned chicken breasts in the hot oil and sear for 3-4 minutes per side until a dark, golden-brown crust forms. Remove the chicken from the pot and set it aside on a cutting board.

4. 4

   Add a bit more olive oil to the pot if needed. Add the diced shallots and minced garlic and sauté for 1-2 minutes until fragrant, scraping up any browned bits (fond) from the bottom of the pot.

5. 5

   Stir in the tomato paste and cook for another minute until it darkens in color.

6. 6

   Add the sun-dried tomatoes to the pot and stir to combine.

7. 7

   Pour in the chicken broth, stirring well to combine all the ingredients and lift any remaining fond from the bottom.

8. 8

   Pour in the heavy cream and stir. Bring the mixture to a simmer.

9. 9

   Stir in the freshly grated Parmesan cheese until it melts into the sauce. Season with a little more salt. Add the butter and stir until melted and fully incorporated.

10. 10

    While the sauce simmers, dice the seared chicken into bite-sized pieces.

11. 11

    Add the diced chicken back into the pot, followed by the package of gnocchi and the fresh spinach.

12. 12

    Stir everything together until the spinach begins to wilt. Place the lid on the pot and let it simmer for 5-7 minutes, or until the gnocchi are cooked through and have floated to the top.

13. 13

    Give the soup a final stir. Serve hot and enjoy