Description
A comforting and hearty soup made with tender chicken, pillowy gnocchi, and fresh vegetables in a creamy broth.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 pound gnocchi
- 1 cup heavy cream
Instructions
- Place the chicken breasts, diced carrots, celery, onion, minced garlic, chicken broth, Italian seasoning, and a pinch of salt and pepper into the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- Once the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker.
- Add the gnocchi and heavy cream to the slow cooker, stirring to combine. Cook on high for an additional 30 minutes until the gnocchi is tender and the soup is heated through.
- Stir in the baby spinach until it wilts, adding another boost of color and nutrition to your soup.
- Serve the soup hot, garnished with freshly cracked pepper or a sprinkle of Parmesan cheese if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream option. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg