Chicken Mushroom Gnocchi soup for one

Step 1/6

• 4 oz button mushrooms
• 4 bulbs pearl onions
• 1 tsp butter
• 2 cloves garlic
• 2 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

• 4 oz chicken breasts
• Salt and Pepper

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

Step 3/6

• 2 cups Beef Broth
• ¼ cup Milk
• ¼ tsp Ground mustard
• 1 tsp dried marjoram
• ⅛ tsp ground coriander
• 1 tsp Crushed red pepper (optional)
• 1 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

• ¾ 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.