This Slow Cooking Chicken Gnocchi Soup is thick and creamy! Made with tender chicken breast, vegetables, gnocchi, spinach and parmesan in a rich and flavorful broth. This recipe goes perfectly with some crusty bread!
INGREDIENTS
- 2 ribs celery (chopped)
- 1 large carrot (peeled and chopped)
- ½ medium onion (finely chopped)
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 boneless skinless chicken breasts (about 1 lb)
- 4 cups low sodium chicken broth
- ¾ cup heavy cream
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach roughly chopped
- ¼ cup grated Parmesan cheese
INSTRUCTIONS
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Add one Reynolds Kitchens® Slow Cooker Liner to a 4-6 quart slow cooker.
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Add celery, carrots, onion, parsley, garlic, thyme, salt, pepper and broth to the slow cooker and stir. Add chicken breasts and press down into the liquid.
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are cooked through.
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Carefully shred chicken in the slow cooker (or remove to a cutting board to chop).
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Whisk together cream and corn starch and stir into the soup with the gnocchi. Cover and let cook for 1 hour on high until gnocchi is tender and broth is slightly thickened.
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Stir in spinach and Parmesan. Adjust seasonings to taste. Serve.
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Remove Reynolds Kitchens® Slow Cooker Liner and see how easy clean up can be!
