Creamy Lemon Chicken Gnocchi Soup

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Creamy Lemon Chicken Gnocchi Soup 

Makes 4 – 6 servings 

1 tablespoon olive oil

1 tablespoon butter

2 garlic cloves, minced

1 celery stalk, finely sliced

1 medium Spanish onion, diced

2 large carrot, peeled and diced

1 tablespoon fresh basil stalks, finely diced

1/2 teaspoon dried red chilli flakes

4 X boneless skinless chicken breasts, cut into ½-inch chunks

4 cups chicken stock (homemade is best)

1 tablespoon grated lemon zest

16 ounces prepared potato gnocchi

2 cups whole (whipping) cream

2 cups baby spinach leaves

1/4 cup grated parmesan cheese

Sea salt

Freshly cracked black pepper

In a stock pot (or Dutch oven) over medium-heat, melt the olive oil and butter together. When melted, add the garlic and cook for 30 seconds. Add the celery, onion, carrot, and basil stalks, and chilli flakes, and season with a pinch of salt. Cook until the veggies have softened, about 5 – 6 minutes.

Add the chicken breast, stock, lemon zest, and gnocchi, and season with another pinch of salt and cracked black pepper. Bring to a boil, then reduce to medium heat. Let the soup simmer and bubble away for 12 – 15 minutes, or until the chicken has cooked through.

Stir in the cream, spinach, and parmesan cheese, and cook another 3 minutes. Season with sea salt and pepper to taste, then serve. Delicious! 

 

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