Description
A rich and velvety slow cooker soup featuring tender shredded chicken and pillowy potato gnocchi in a creamy parmesan broth.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 package (16 oz) potato gnocchi
- 6 cups chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 3 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Place chicken, carrots, celery, garlic, and oregano in the slow cooker.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken and shred it with two forks, then return it to the pot.
- Stir in the gnocchi and cook on high for 30-60 minutes until they float.
- Stir in the heavy cream, parmesan cheese, and fresh spinach.
- Cook for another 5 minutes until spinach is wilted, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Italian