1 tbsp. lard (can be replaced with oil of your choice - we just prefer animal fats in our house)
1 small bag of frozen gnocchi (about 10 oz.)
1 tsp. minced garlic
3/4 cup chopped onions
3/4 cup chopped celery
1 head of broccoli (cut into florets)
1 cup of cream cheese
3/4 cup heavy cream
DIRECTIONS:
In a medium sized Dutch Oven, heat your tbsp. of lard until liquid consistency. Then, add minced garlic, chopped onion & celery. Cook until onions become translucent.
Add in broth, bone-in breast, broccoli florets and add salt, pepper, Italian seasonings as your see appropriate. Bring mixture to rapid boil. Once boiling, lower heat and let simmer for 20 minutes.
Pull out breast and shred chicken off of the bone with a fork.
Remove half of broth mixture from the dutch oven and place in separate mixing bowl. Using an immersion blender (or a regular blender), blend mixture and pour back into Dutch Oven.
Place shredded chicken in the Dutch Oven and add frozen gnocchi, cream cheese & heavy cream.
Continue to whisk together and stir, allowing cream cheese to melt down evenly.
Once all chunks of cream cheese are melted, remove soup from heat & serve.
