Post by @aelencooks

2 chicken breast 1 tsp paprika 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tbsp salt & pepper 1/2 tsp cayenne 3 carrots, diced 5 celery, diced 1/2 yellow onion 3 garlic cloves minced 1 tsp of Salt/ pepper/ Italian seasoning 4 tbsp butter 2 tbsp flour 1 box of chicken stock 2 cups milk 1 cup heavy cream 1/2 c Parmesan cheese 1 packet of potato gnocchi (I used two in the video but I recommend one!) A handful of spinach Parmesan cheese + red pepper flakes for garnish 1. In a large bowl, toss in your chicken breast. Seasoning with salt, pepper, paprika, garlic powder, Italian seasoning, & cayenne pepper. Toss in some oil and mix until chicken is well coated. 2. In a large Dutch oven, (or pot) add in oil and sear your chicken breast on both sides. Cover and cook your chicken until internally it is 165F and remove, cut into small chunks or shred, & set aside. 3. Lower heat to medium-low. In the same pot, add in your butter. Once melted, add in your celery, carrots, & onions. Once onions are translucent, add in your garlic. Stir until fragrant. Add in your salt, pepper, & Italian seasoning. 4. Add in your flour and mix in well. Deglaze with your chicken stock (or broth) and scrape the bottom of your pan. Let it come to a simmer before adding in your milk & heavy cream. 5. Bring to a slow simmer before adding in your Parmesan cheese. Once melted, add in your chicken, spinach & gnocchi. 6. Cover and let it simmer for about 2-4 mins. Or until gnocchi is floating. Season to taste with salt, pepper, & Italian seasoning 7. Serve and enjoy with Parmesan & red pepper flakes Happy soup season!!! #soupseason #chickengnocchisoup #fallseason