Cowboy Butter Chicken Gnocchi Soup (Easy One-Pot Recipe)
This cowboy butter chicken gnocchi soup sears seasoned chicken breast in a Dutch oven then simmers potato gnocchi in a creamy Parmesan broth with Kinder's Cowboy Butter Seasoning and fresh spinach for an easy weeknight dinner.
Servings 4
Ingredients
- 1 ½ lbs chicken breast butterflied
- Salt and pepper to taste
- 1 to 2 teaspoon onion powder divided
- 1 to 2 teaspoon garlic powder divided
- 1 to 2 teaspoon Kinder's Cowboy Butter Seasoning plus more for the soup
- 1 tablespoon olive oil or salted butter
- 1 tablespoon butter
- ¼ cup yellow onion diced
- 1 tablespoon garlic minced
- ½ teaspoon crushed red pepper optional
- 3 cups chicken broth
- 16 oz dry potato gnocchi
- 1 cup heavy whipping cream room temperature
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach chopped
Instructions
- Season both sides of the butterflied chicken breast with salt, pepper, onion powder, garlic powder, and Kinder's Cowboy Butter Seasoning.
- Heat the olive oil or butter in a Dutch oven over medium heat. Cook the chicken for 3 to 4 minutes per side until golden and cooked through to 165°F. Remove and set aside.
- In the same Dutch oven add the tablespoon of butter. Add the diced onion and cook until translucent.
- Add the minced garlic, garlic powder, onion powder, Cowboy Butter Seasoning, and crushed red pepper if using. Stir for 30 to 60 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle simmer. Add the dry gnocchi and cook for 2 to 3 minutes stirring occasionally until just tender.
- Reduce the heat to low. Slowly stir in the room temperature heavy cream and Parmesan. Stir until the cheese is fully melted and the broth is creamy and smooth.
- Dice the cooked chicken and add it to the pot along with the chopped spinach. Stir to combine.
- Taste and adjust salt and pepper. Simmer on low for an additional 10 to 15 minutes. Serve immediately.
