Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 3 cloves garlic, minced
  • ¾ cup dry Marsala wine
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 16 oz potato gnocchi
  • ½ cup heavy cream
  • ¼ cup fresh parsley, chopped
  • ½ cup freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil and butter in a large Dutch oven over medium-high heat until the butter foams. Add cubed chicken, seasoning with salt and pepper, and sear until golden brown (about 5-7 minutes). Remove chicken and set aside.
  2. In the same pot, add sliced mushrooms and sauté until they release their moisture and turn a deep mahogany brown.
  3. Stir in minced garlic and thyme, cooking for 60 seconds until fragrant. Pour in the Marsala wine, scraping the bottom of the pot to release the caramelized bits, and allow the wine to reduce by half (about 3 minutes).
  4. Pour in the chicken broth and bring the mixture to a gentle boil.
  5. Reduce heat to medium-low. Stir in the gnocchi and simmer for 3-5 minutes, or until the gnocchi float to the surface and are tender.
  6. Stir the seared chicken back into the pot. Pour in the heavy cream and Parmesan cheese, stirring constantly until the cheese is melted and the soup is creamy.
  7. Garnish with chopped fresh parsley before serving.