creamy chicken and gnocchi soup

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Step 1

Prep veggies and chicken. Season chicken on both sides with salt, pepper, zaatar

Step 2

In a dutch oven on medium high heat, add olive oil. Cook chicken 4 minutes on each side until internal temperature is 165. Remove from the pan, shred, and set aside

Step 3

Over medium heat, add more oil if needed. Add onions, garlic, carrots, celery, and leeks. Season with salt and pepper. Cook until softened.

Step 4

Add chicken broth and bring to a simmer. Add bay leaves, rosemary, and chicken. Continue to simmer for 15 minutes.

Step 5

Add in gnocchi and cook for 2 minutes. Drop heat to medium low, add heavy cream and parmesan.

Step 6

At this point, add a little flour if soup is too thin for your liking. Then add spinach and simmer until wilted.

Step 7

Serve with fresh cracked pepper and parmesan.