Our Favorite Recipes

Ingredients: Yields 4~ 2 cup servings

2 large boneless, skinless chicken breast  cut into bite sized chunks~ about 1 ½ to 2 pounds
48 ounces or 6 cups chicken broth
1- 8 ounce package of Gnocchi
1 cup heavy whipping cream
1 cup celery, diced
1 cup carrots, cut into ¼ inch coins
1 cup frozen peas
1 cup shallots, diced
1 cup fresh spinach
½ cup diced Heirloom tomatoes or 1~ 8 ounce can of diced tomatoes
2 fresh garlic cloves minced OR 2 tsp jarred
2 TBSP white all purpose flour
1 tsp pink Himalayan salt
½ tsp fresh ground pepper
2 tsp Italian seasoning
2 tsp fresh thyme or 1 tsp dried

1. In a large stock pot, heat ½ the butter and ½ the oil; add all vegetables and sauté for about 5-7 minutes; add garlic and seasonings; blend well and sauté for an additional minute.

2. In a separate skillet, add the other half of the butter and oil; heat and add chunked chicken; cook on medium heat for about 8-10 minutes or until lightly browned on all sides. Do not fully cook.

3. When chicken is done, add to the vegetable mixture; mix until well blended.

4. In a cup, take 1 cup of the broth and whisk flour into it until there are no lumps; add to chicken and vegetable mixture with remaining broth and cream; bring to a boil and then reduce heat to simmer and cook for half an hour.

5. Add spinach and gnocchi; cook according to package instructions.