Chicken Mushroom Gnocchi soup for one

Step 1/6

• 8 oz button mushrooms
• 8 bulbs pearl onions
• 2 tsp butter
• 4 cloves garlic
• 4 cups Spinach or Kale

• Medium Saucepan
• wooden spoon

Sauté mushrooms, onion, spinach, and 1 garlic clove with butter, season with salt and pepper, remove from pan and set aside once cooked

Step 2/6

• 8 oz chicken breasts
• Salt and Pepper

Season chicken and pan fry with the residual butter from the vegetable pan

Step 3/6

• 4 cups Beef Broth
• ½ cup Milk
• ½ tsp Ground mustard
• 2 tsp dried marjoram
• ¼ tsp ground coriander
• 2 tsp Crushed red pepper (optional)
• 2 tbsp soy sauce

Remove chicken and set aside to cool. Add beef broth, milk, herbs and spices, remaining garlic clove, and soy sauce to the pan. Deglaze and bring to a simmer

Step 4/6

• 1½ cup Potato gnocchi

• Small saucepan

Cook gnocchi to package instructions. While gnocchi is cooking, dice chicken into bite sized cubes

Step 5/6

Drain cooked gnocchi and add to prepared broth with the diced chicken and sautéed vegetables. If broth has cooled, bring it back to a simmer.

Step 6/6

• Serving Bowl

Pour into serving bowl and enjoy!