Creamy Chicken Gnocchi Soup

Ingredients

• 2 chicken breasts
• 1 yellow onion diced
• 6 carrots chopped
• 5 cups chicken broth
• 1 cup dry white wine
• 2 tbsp fresh thyme
• 2 bay leaves
• 1 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 parmesan rind
• salt and pepper
• 1 box mini gnocchi
• 1/2 cup grated parmesan
• 3/4 cup heavy cream
• 2 tbsp olive oil
• 2 lbs mixed mushrooms torn
• 4 garlic cloves smashed
• 1 lemon zest

Directions

1. Heat the olive oil in a large pot over high heat.
2. Add the mushrooms and season with salt and pepper, and cook undistrubed for about 5 minutes until golden.
3. Stir and continue cooking until the mushrooms caramelize about 3-5 minutes more.
4. Reduce the heat to medium and add the garlic, butter 1 tbsp of thyme, and lemon zest. Cook until the garlic is caramelized and fragrant, about 3-5 minutes.
5. Remove the garlic from the pot and smash it with a fork and add it back to the pot.
6. Add the chicken, onion, carrots, broth, wine, and remaining thyme, the bay leaves, paprika, red pepper flakes, and parmesan rind and season with salt and pepper.
7. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through, 20-25 minutes.
8. Remove the chicken and shred it using two forks.
9. Return the soup to a boil over high heat. Add the gnocchi, grated parmesan, and cream. Cook, stirring occasionally until warmed through, about 5 minutes.
10. Remove and discard the bay leaves and parmesan rind. Stir the chicken back into the soup.
11. Divide the soup among six bowls and top with thyme and parmesan.