Name: Chicken Gnocchi Soup with Spinach and Half-and-Half
Ingredients: 2 Chicken breast (boneless, skinless); 2 large Carrots (diced); 2 stalks Celery (diced); 1/2 Onion (diced); 3 Garlic cloves (minced); 2 cups Spinach (roughly chopped); 1 tbsp Fresh Thyme (leaves removed from stem); 2 cups Half and half; 2 tbsp unsalted butter; Salt (to taste); 1 tsp Black pepper; 2 tsps Onion powder; 2 tsps Garlic powder; 1 tsp Smoked paprika; 2 tsps Kickin chicken seasoning; Cooking oil; 16 oz Gnocchi; 4 cups Chicken stock; 1/4 cup all-purpose Flour; 1 tbsp Italian seasoning; Crushed red pepper flakes (optional)

Cooking Instructions

Step 1: Prep and sear chicken

Season the chicken breasts with salt, pepper, onion powder, garlic powder, smoked paprika, and Kickin' Chicken seasoning. Sear in a pot with cooking oil over medium-high heat for 3 to 4 minutes per side, then set aside.

Step 2: Sauté vegetables and seasonings

In the same pot, melt the unsalted butter and sauté the carrots, celery, and onions for a few minutes. Stir in the minced garlic, fresh thyme, and all seasonings (except smoked paprika).

Step 3: Add flour and chicken stock

Stir in the all-purpose flour and cook for 1 to 2 minutes. Add the Italian seasoning and the chicken stock. Bring to a boil.

Step 4: Cook chicken

Return the seared chicken to the pot and let it cook for 10 to 15 minutes.

Step 5: Add dairy and finish soup

Add the half and half. While the soup comes back to a boil, shred the chicken. Return the shredded chicken to the pot, then add the gnocchi and fresh spinach. Season with crushed red pepper flakes, reduce heat to medium-low, and simmer covered for 4 minutes.