Chicken Gnocchi Soup

• 1 head - garlic
• ⅛  - Olive oil
• 2  - chicken breasts
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• 3 tablespoon - butter
• 1  - carrot
• ½  - onion
• 1 stalk - celery
• 3 cloves - garlic
• 32 ounce - chicken broth
• ½ cup - heavy cream
• ⅛  - Parmesan rinds
• 1 pound - gnocchi
• 2 tablespoon - cream cheese
• ¾ cup - Parmesan cheese
• ⅛ Handful - basil
• ⅛ Handful - parsley

Instructions

1. Preheat oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 1 hour. Set aside.
2. Season chicken with salt, pepper, garlic powder, onion powder, and paprika. In a pan with olive oil, cook chicken on both sides until fully done. Shred and set aside.
3. In the same pan, melt butter with a dash of olive oil. Add diced carrot, onion, and celery. Season with salt and pepper and cook until softened.
4. Add minced garlic and sauté until fragrant.
5. Pour in chicken broth and bring to a simmer. Season with the same spices used for the chicken. Add heavy cream and Parmesan rinds, if using.
6. Add uncooked gnocchi and cook for a few minutes until tender.
7. Squeeze out roasted garlic into a bowl, mash, and stir into the soup. Add cream cheese and mix until melted.
8. Return shredded chicken to the pot. Add Parmesan cheese, basil, and parsley. Stir to combine and simmer briefly.
9. Remove Parmesan rind if used. Serve hot, topped with extra Parmesan and herbs.