Chicken Parmesan Gnocchi Soup

🥘 Ingredients

• basil (dried)
  1 teaspoon
• chicken (cooked shredded)
  1 1/2 cups
• chicken stock
  32 ounces
• cream (heavy)
  1/3 cup
• crushed red pepper (for topping)
• crushed tomatoes
  28 oz
• fresh basil (torn, for topping)
• garlic cloves (minced)
  4
• gnocchi (uncooked)
  16 ounces
• olive oil
  1 tablespoon
• onions (sweet, diced)
  1
• oregano (dried)
  1 teaspoon
• parmesan rind
  1
• salt and pepper (kosher)
• shaved parmesan cheese (for topping)

🍳 Cookware

• stock pot

1. 1

   Gather shaved parmesan cheese , garlic cloves .

   shaved parmesan cheese (for topping), garlic cloves: 4 (minced)
2. 2

   Heat the olive oil in a large stock pot over medium-low heat.

   olive oil: 1 tablespoon
3. 3

   Add the onions , garlic, a big pinch of salt and pepper and the basil and oregano . Stir to combine, then cook for ⏱️ 5 minutes until the onions soften.

   onions: 1 (sweet, diced), salt and pepper (kosher), basil: 1 teaspoon (dried), oregano: 1 teaspoon (dried)
4. 4

   Stir in the chicken . Add in the crushed tomatoes , chicken stock and parmesan rind . Bring the mixture to a boil then reduce it to a simmer. Cover and let it simmer for ⏱️ 15-20 minutes .

   chicken: 1 1/2 cups (cooked shredded), crushed tomatoes: 28 oz, chicken stock: 32 ounces, parmesan rind: 1
5. 5

   After ⏱️ 20 minutes , add in the cream . Taste and season with more salt and pepper if needed.

   cream: 1/3 cup (heavy)
6. 6

   Add in the gnocchi . It will cook and float to the top within ⏱️ 5 minutes .

   gnocchi: 16 ounces (uncooked)
7. 7

   Serve, topped with fresh basil , parmesan and crushed red pepper . Enjoy!

   fresh basil (torn, for topping), crushed red pepper (for topping)