Description
A cozy and creamy chicken gnocchi soup that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 package (16 ounces) gnocchi
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a large slow cooker, heat the olive oil on the sauté setting (if available). Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables begin to soften.
- Stir in the dried thyme, dried oregano, salt, and black pepper.
- Pour in the chicken broth and add the chicken breasts. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and gnocchi. Cover and cook on high for an additional 30 minutes, or until the gnocchi are cooked through.
- Add the fresh spinach, chopped parsley, and lemon juice. Stir well and let it sit for 5 minutes before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can also add other vegetables like peas or corn for extra flavor and nutrition.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the vegetables.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg