4 Tbsp SOOC Tuscan Herb Olive Oil
1 small Sweet Onion, diced
3 stalks Celery, diced
3 Carrots, peeled & diced
1 tsp SOOC Tuscan Seasoning
1 tsp Dried Parsley
½ tsp SOOC Garlic Medley Sea Salt
¼ tsp Black Pepper
½ tsp Red Pepper Flakes
½ Tbsp Garlic, minced
5 cups Chicken Broth
3 small Boneless, Skinless Chicken Thighs
1 tsp Dijon Mustard
1 cup Heavy Cream
1 Tbsp Cornstarch
3 Tbsp Cream Cheese, cubed
1 lb Gnocchi
2 cups Kale, chopped
¼ cup Parmesan Cheese
In a large dutch oven, heat the Tuscan Herb Olive Oil over medium-high heat. Add the onion, celery, and carrots. Cook until slightly tender, about 5-6 minutes.
Add the Tuscan Seasoning, parsley, Garlic Medley Sea Salt, black pepper, red pepper flakes, and garlic. Stir together and continue to cook until the garlic becomes fragrant, another 1-2 minutes.
Pour in your chicken broth and add the chicken thighs. Bring to a boil, then reduce to a low simmer. Cover the pot and cook for 15 minutes until the chicken has reached an internal temperature of 165℉. Remove the chicken from the pot, and shred.
In a small mixing bowl, whisk together the heavy cream and cornstarch and add to the soup with the cream cheese and gnocchi. Return to a simmer and cook for an additional 5 minutes, stirring to break up the cream cheese.
Stir in the kale and the parmesan. Season with additional Garlic Medley Sea Salt and black pepper to taste. Serve!