Spoken transcript
Let me show you how to make this one-pot chicken gnocchi soup that'll have you in a literal chokehold for the rest of soup season. Start by generously seasoning some chicken chest with some salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil. And if you can still see chicken, add more. And now we're just gonna finely dice a large shallot. And then just crush and roughly chop some garlic. Now in a heavy-bottomed pot over medium-high heat, a generous amount of olive oil, and then carefully lay in your chicken. And if your pot isn't big enough, don't overcrowd it. Just do a couple batches. And then once it's fully cooked, go ahead and remove it, and either chop it or shred it. In with a little more olive oil, and our garlic and shallots. Now we're just gonna squeeze in a little bit of tomato paste. I'm gonna add in a little bit of sun-dried tomatoes. The rest of these sun-dried tomatoes. And then after a few minutes, a whole lot of chicken stock. Then after about 15 minutes, go ahead and add in your heavy cream, and then a good amount of cheese from your parmigiano-tarmacano. And then just let it simmer to thicken up. And after about 20 minutes, go ahead and salt to taste, add in cold butter. Your chicken, gnocchi, and a handful of spinach. Then just cover and let it cook for five more minutes.