
A creamy and comforting slow cooker soup featuring shredded chicken, tender gnocchi, and a flavorful broth.
Place chicken breasts, chicken broth, carrots, celery, onion, garlic, Italian seasoning, salt, and pepper in a slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
Stir in the gnocchi and cook for an additional 30 minutes, or until the gnocchi are tender.
Stir in the heavy cream and spinach. Cook until spinach is wilted, about 5 minutes.
Serve hot, topped with grated Parmesan cheese, if desired.
Nutrition per serving (450g)
For a thicker soup, you can whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
Feel free to add other vegetables such as mushrooms, zucchini, or peas.
You can use rotisserie chicken instead of raw chicken breasts. Just shred the rotisserie chicken and add it to the slow cooker with the gnocchi.
For a dairy-free option, use coconut cream or cashew cream instead of heavy cream.
Slow Cooker
No wine pairing suggestions available for this recipe.