Slow Cooker Chicken Gnocchi Soup

Tender chicken, carrots, celery, and onion simmer in seasoned broth before pillowy gnocchi, spinach, and cream finish this cozy, filling soup.

Prep: 20 min · Cook: 390 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 pounds (680 g) chicken breasts, boneless, skinless
• 6 cups (1.4 L) low-sodium chicken broth
• 3 medium carrots
• 3 medium celery stalks
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon dried italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 pound (454 g) potato gnocchi
• 5 ounces (142 g) baby spinach
• 1 cup (240 ml) heavy cream

Cooking instructions

1. Place the thawed chicken in a 6-quart slow cooker. Add the broth, carrots, celery, onion, garlic, Italian seasoning, salt, and pepper. (about 10 min)
2. Cover and cook on LOW for 5 to 6 hours, until the chicken reaches at least 165°F (74°C) in the thickest part and the vegetables are tender. (about 360 min) — LOW
3. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker. (about 10 min)
4. Stir in the gnocchi, spinach, and cream. Cover and cook on HIGH for 20 to 30 minutes, until the gnocchi are tender and the soup is hot. Do not boil vigorously. (about 30 min) — HIGH
5. Taste and adjust the salt and pepper. Serve hot. (about 5 min)