Creamy Chicken Gnocchi Soup

MAKE THIS WITH: Le Creuset 6.5-qt. Deep Round Oven

Ingredients:

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 3 celery stalks, chopped

• 5 carrots, chopped

• 3 cloves garlic, chopped

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 pound boneless skinless chicken breasts or thighs

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme leaves

• 1 teaspoon paprika

• 1 teaspoon dried sage

• 1 pinch red pepper flakes

• Kosher salt and black pepper, to taste

• 4-6 cups low-sodium chicken broth

• 1/2 cup sun-dried tomatoes, chopped

• 4-6 cups baby spinach

• 1 1/2 cups heavy cream or whole milk

• 1/2 cup grated Parmesan cheese, plus extra for serving

• 1 pound fresh potato gnocch

Directions:

1. In Le Creuset 6.5 Qt  Deep Round Dutch Oven over medium heat, add olive oil, onion, carrots, celery and garlic. Cook until onion is softened and fragrant, about 5 minutes.

2. Add butter and stir until melted. Stir in flour, cook for 1 minute. Add the chicken and spices and a pinch each of chili flakes, salt, and pepper. Toss chicken in spices to coat. Add 4 cups broth and bring to a simmer. Reduce heat and cook, covered, until the chicken is cooked through, about 20 minutes. Remove chicken from broth and shred using two forks.

3. Add spinach, sun-dried tomatoes, cream or milk, Parmesan, and gnocchi. Return shredded chicken to pot. Add additional broth, if necessary. Cook until heated throughout, about 5 minutes.

4. Serve soup warm with additional Parmesan for topping.