Slow Cooker Chicken Gnocchi Soup
Chicken, carrots, celery and Italian seasoning slow cooked in stock, then finished with potato gnocchi, heavy cream, spinach and Parmesan. Serves 8.
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Ingredients
- 1 pound boneless skinless chicken breasts about 3, thawed
- 2 cups matchstick carrots
- 1 cup onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 3 1/2 tablespoons Italian seasoning
- 4 cups chicken stock
- 1 pound potato gnocchi
- 2 cups heavy cream
- 2 cups fresh baby spinach
- 1 1/2 cups Parmesan cheese shredded
- salt and pepper to taste
Instructions
- Add the chicken, carrots, onion, celery, garlic, Italian seasoning and chicken stock to a 6-quart slow cooker.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is cooked through to 165°F.
- About 30 minutes before serving, take out the chicken, shred it with two forks and return it to the slow cooker.
- Add the gnocchi and heavy cream, cover and cook 30 minutes more, until the gnocchi are tender.
- Right before serving, stir in the spinach and Parmesan until the spinach wilts and the cheese melts. Taste, season with salt and pepper, and ladle into bowls.
Notes
Cook time shown is the HIGH setting (4 hours) plus 30 minutes with the gnocchi; on LOW, allow 6 hours plus 30 minutes. Thaw the chicken first. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to a rolling boil on the stove.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 27.1gProtein: 23.1gFat: 27.6gSodium: 825mgFiber: 3gSugar: 5.2g