Ingredients:

• Desired amount of yellow onion, celery, carrots, diced into equal proportions

• 1 tbsp minced garlic

• 2 tbsp Olive Oil

• 2 large or 3 small chicken breasts or 3 thighs

• 4 tbsp Better Than Boullion chicken stock

• 4 cups water

• 1 cup heavy whipping cream

• 1 cup whole milk 1 tbsp corn starch

• 1 tbsp cold water slurry (optional)

• 1 package Gia Russa gnocchi

• Lots of ground mozzarella (omit/on side if wyatt is coming to the function)

• 2 handfuls chopped spinach

• Salt and pepper

• Garlic Powder

• I use the trader joes green goddess seasoning but a mild italian seasoning and onion powder would get the same idea

Preparing the Chicken:

1. Set oven to 450 degrees and line baking pan with parchment paper

2. If using large breasts, cut in half

3. Cover chicken in olive oil and rub with desired spices

4. Bake for 18 minutes and let sit for at least 10 minutes, although I like to refrigerate the chicken overnight, I also save the grease to add to the soup the next day

Soup Time Baby:

Optional: Mix 1 tbsp cornstarch and 1 tbsp water and place in the fridge before you start

1. Sautee celery, onion, carrots, and garlic in a soup pot with olive oil until onions are clear, stir often to prevent any singeing

2. Add water and chicken stock to pot, stir until stock dissolves and water is boiling

3. Dice chicken breasts and add to boiling water for 10 minutes

4. Add whipping cream and milk, return to simmer, optionally add the corn starch slurry

5. Add gnocchi and spinach, stir until tender and wilted

6. Add desired spices, (I gave my recommendations up there)

7. Simmer for as long as you want but give quick stir every few minutes

8. Enjoy

This feeds maybe 5-6 people?