Quick Creamy Chorizo, Chicken & Gnocchi Soup
Who said we couldn’t do soup and gnocchi because we did it and we can’t get enough of the creamy and rich flavours that are ready to be slurped up. The chorizo gives the soup a delicious heat and the pillowy gnocchi soaks everything up.
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(Contains Gluten; )
Herb & Mushroom Seasoning
Chicken-Style Stock Powder
(Contains Milk; )
baby spinach leaves
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
• Heat a large saucepan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. • Meanwhile, finely chop celery and mild chorizo (see ingredients). Cut chicken breast into 2cm chunks.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return saucepan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo and celery until browned and tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste, and cook until fragrant, 1 minute. • Add chicken-style stock powder, brown sugar and the water and bring to the boil.
• Remove from heat, return gnocchi and chicken, then add cream (see ingredients) and baby spinach leaves, stirring, until combined. Season to taste.
• Divide creamy chorizo, chicken and gnocchi soup between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!