Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) Italian seasoning
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) black pepper
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and diced (approx. 1 cup, 150g)
  • 2 celery stalks, diced (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 6 cups (1.4L) chicken broth (low-sodium preferred)
  • 1 tsp (5ml) Italian seasoning
  • ½ tsp (2.5ml) dried thyme
  • ¼ tsp (1.25ml) red pepper flakes (optional, for a little kick)
  • 1 (17.6 oz / 500g) package potato gnocchi
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tbsp (30ml) chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Season chicken with olive oil, Italian seasoning, salt, and pepper. Cook the chicken breast by baking, boiling or simmering on the stove, or use an Instant Pot or Crockpot for easy shredding. Shred the cooked chicken.
  2. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened. Add garlic and cook until fragrant.
  3. Pour in chicken broth, Italian seasoning, thyme, and red pepper flakes (if using). Bring to a simmer.
  4. Add gnocchi to the simmering broth and cook according to package directions, until tender.
  5. Stir in shredded chicken, heavy cream, and Parmesan cheese. Heat through.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese before serving.