Slow Cooker Chicken Gnocchi Soup
7 hrs 1 min (mostly unattended)6 servings
Tender chicken and vegetables simmered in broth, thickened with cream and cornstarch, finished with gnocchi and spinach.
| prepLine a 4–6 quart slow cooker with a slow cooker liner | |||
| 2 ribs celery, chopped | Cook on low 6–7 hrs, shred chicken | Stir slurry & gnocchi in, cook high 1 hr | Stir in spinach & Parmesan, adjust seasoning |
| 1 large carrot, peeled and chopped | |||
| ½ medium onion, finely chopped | |||
| 1 tsp dried parsley | |||
| 1 tsp minced garlic | |||
| ½ tsp dried thyme | |||
| ¾ tsp salt | |||
| ¼ tsp pepper | |||
| 960 ml low-sodium chicken broth | |||
| 2 boneless skinless chicken breasts, about 450 g | |||
| 180 ml heavy cream | Whisk cream & corn starch | ||
| 1 tbsp corn starch | |||
| 500 g small gnocchi | |||
| 45 g fresh spinach, roughly chopped | |||
| 25 g grated Parmesan cheese | |||
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