Description
A cozy and creamy chicken gnocchi soup that is perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 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 pound potato gnocchi
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Stir in the thyme, oregano, salt, and pepper.
- Transfer the sautéed vegetables to a slow cooker. Pour in the chicken broth and add the chicken breasts. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and potato gnocchi. Cover and cook on high for an additional 30 minutes, or until the gnocchi are tender.
- Add the fresh spinach, parsley, and lemon juice just before serving. Stir until the spinach wilts, then ladle the soup into bowls.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Consider incorporating a pinch of red pepper flakes for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (slow cooker)
- 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: 20g
- Cholesterol: 80mg