Marry Me Chicken Gnocchi Soup

1. Toss the chicken with sun-dried tomato oil and all the chicken seasonings. Let it marinate for as long as your patience can handle (I go straight to the pot).
2. Heat 4 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until nicely browned on both sides. It should not yet be cooked through. Remove and set aside.
3. In the same pot, add onion, celery, carrots, sun-dried tomatoes, garlic, and all veggie seasonings. Cook over medium heat for 8–10 mins, stirring occasionally, until everything is soft. Stir in the tomato paste and cook for 2 mins.
4. Pour in the chicken broth and bring to a gentle simmer for 15 minutes. While it simmers, chop or shred the chicken. Add the chicken back to the pot, then slowly stir in the cream. Simmer for another 5 mins.
5. Add the gnocchi, parmesan, parmesan rind (if using), spinach, basil, and thyme. Squeeze in the lemon juice. Let everything simmer for 5–10 minutes.
6. Ladle into bowls & finish with black pepper, chili flakes, extra parmesan, and more basil. Serve with warm buttered bread. Proposals optional.