Chicken Gnocchi Soup

Method

1. 1

   Season 600 g chicken generously (suggestion: oregano, garlic, paprika, black pepper & salt) and fry in a large pot until almost cooked through. Set it aside on a plate to rest.

2. 2

   While the chicken fries, chop 2 shallots and 60–120 g sun-dried tomatoes, press 5 garlic cloves, and fry in the same pot for a few minutes. Add 1.5 tbsp tomato purée and fry for a few more minutes.

3. 3

   Pour in 1.5 litres chicken stock and simmer for about 15 minutes. Stir now and then, scraping up all the browned bits from the bottom.

4. 4

   Cut the chicken into pieces and add it to the pot with 5 dl whipping cream and more seasoning (suggestion: oregano, garlic, paprika, black pepper). Simmer for up to 30 min so the soup thickens.

5. 5

   For the last 5 minutes or so, add the gnocchi together with 5 dl grated parmesan. When all the gnocchi floats to the surface, the soup is ready.

6. 6

   Serve with bread.