The coziest creamy chicken gnocchi soup 🤎🍂 perfect for a chilly fall night!

The coziest creamy chicken gnocchi soup 🤎🍂 perfect for a chilly fall night! Save this one for your next cozy dinner. Full recipe down below, you can also find it in the link in my bio! 🕯️ Creamy chicken gnocchi soup Ingredients: ⁃ 2 chicken breast ⁃ 3 carrots, diced ⁃ 2 celery stalks, diced ⁃ 1/2 yellow onion, diced ⁃ 4 garlic cloves ⁃ 2 tbsp all purpose flour ⁃ 3 cups chicken broth ⁃ 3 cups half and half ⁃ 1 tbsp onion powder ⁃ 1 tbsp garlic powder ⁃ 1/4 tsp paprika ⁃ 1/2 tsp red chili flakes ⁃ 1/2 tsp thyme ⁃ 1/2 tsp black pepper ⁃ 1 tbsp chicken bullion ⁃ Parmesan rind ⁃ 16 oz gnocchi ⁃ 1 1/2 cup spinach ⁃ 1 cup Parmesan Instructions: Coat the chicken breasts with olive oil, then season generously with garlic powder, onion powder, paprika, black pepper, and salt. Heat about 1 teaspoon of olive oil in a large pot over medium-high heat. Sear the chicken for 6–8 minutes per side, or until fully cooked. Remove the chicken from the pot and set aside to rest. While the chicken cooks, dice the onion, celery, and carrots, and mince the garlic. Add the carrots, celery, and onion to the same pot. Cook until the onion becomes translucent, then add the minced garlic and cook for another minute. Stir in the flour and cook briefly. Slowly add the chicken broth and half-and-half, stirring to combine. Add the onion powder, garlic powder, paprika, red pepper flakes, thyme, and chicken bouillon. Stir well, then add the Parmesan rind. Cover the pot and reduce the heat to low-medium. Simmer for 20–25 minutes, or until the soup has thickened and the vegetables are tender. Remove the Parmesan rind. Dice the cooked chicken and add it to the soup along with the gnocchi, spinach, and grated Parmesan. Stir and cook for another 5 minutes, or until the gnocchi is tender and the spinach has wilted. Ladle into bowls and finish with extra grated Parmesan and a sprinkle of red pepper flakes. Enjoy! 🤎 #soup #soupseason #fallrecipes #autumn #fallvibes