Chicken and Gnocchi Soup

Chicken and Gnocchi Soup

1 large chicken breast (cut into small pieces) About 2 cups when cut. 

1 pound store bought gnocchi (you could make your own, but this is much easier)

1 medium red onion, diced 

1 large carrot, grated (about 3/4 cup)

5 cloves garlic(chopped)

1 1/2 cup fresh spinach, chopped

1 tbsp fresh rosemary, finely chopped

2 tbsp olive oil

Salt and pepper

1/4 cup Marsala wine

Juice from half a lemon

2-14oz cans chicken broth 

Crushed red pepper 

1 1/2 cup heavy cream

1 1/4 Parmesan cheese

1/2 tsp nutmeg

Crushed red pepper (optional)

Cook gnocchi as directed on the package. It only takes about 2-3 minutes, so you can start the water right before you start the onions and the timing should be just about perfect. 

Add olive oil to saucepan. Sauté onion and carrot over medium high heat until soft, but don't let it brown. Should take about 5-6 minutes. 

Add garlic and cook another 1-2 minutes. 

While the onions and carrots are cooking, in a separate skillet, brown the chicken until cooked through. 

Add the chicken to the onion/carrot/garlic mixture. Add chicken broth, rosemary, spinach and Marsala. Bring to a boil, reduce to a simmer. 

In a separate bowl, mix cream and Parmesan cheese until it's smooth. Stir in nutmeg. 

After the soup has been simmering for about 5 minutes, add the cream/Parmesan mixture and the lemon juice. Salt and pepper to taste. 

Add the cooked gnocchi And serve! 

Grate some fresh Parmesan cheese grated on top. Yum!