Chicken Gnocchi Soup
- 3 tbsps all-purpose flour
- 1/4 cup half & half
- 1 cup cold water, divided
- 7 ozs Italian chicken sausage, removed from casings
- 5 cups chicken broth
- 1 large shallot, diced
- 6 garlic cloves, minced
- 2 tsps tomato paste
- 1 lb boneless, skinless chicken breast
- 1 parmesan cheese rind
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 tsp dried Italian seasoning
- 16 ozs package gnocchi
- 4 cups baby spinach, roughly chopped
- 1/4 cup parmesan cheese, grated
- 2 tbsps fresh basil, for garnish
In a small bowl, whisk together 1/2 cup cold water, half and half, and flour until smooth to create a slurry. Set aside.
In a large pot or Dutch oven, heat over medium and spray with oil. Add the sausage, cooking and breaking it apart with a wooden spoon until browned and no longer pink.
Add the shallots and garlic, cooking for about 3 minutes until softened. Stir in the tomato paste and chicken breast.
Pour in the remaining 1/2 cup water, chicken broth, parmesan rind, sun-dried tomatoes, and Italian seasoning. Bring the mixture to a boil, then partially cover and reduce heat to a low simmer. Cook for about 25 minutes, until the vegetables are tender and the chicken is easily shredded.
Remove the chicken, shred it with two forks, and return it to the pot. Slowly stir in the slurry, mixing well, and bring the soup back to a boil.
Add the gnocchi, spinach, parmesan cheese, and basil. Cook according to the gnocchi package instructions or until they float to the top, and the soup thickens. Season with salt and pepper to taste. Discard the parmesan rind and serve.
