Easy Slowcooker Italian Gnocchi Soup! Delicious!

Ingredients

• 3 pounds Chicken Breast (cut into bite‑size pieces; seasoned with salt, pepper, dried basil and celery salt)
• 1 teaspoon Salt (for seasoning chicken and soup)
• 1 teaspoon Black Pepper (freshly ground)
• 1.5 teaspoons Dried Basil (divided between chicken and broth)
• 0.5 teaspoon Celery Salt (seasoning for chicken)
• 5 pieces Carrots (peeled and cut into ¼‑inch disks)
• 4 stalks Celery Stalks (chopped)
• 5 cups Chicken Stock (low‑sodium preferred)
• 1 teaspoon Dried Parsley (adds fresh flavor)
• 2 pieces Bay Leaves (remove before serving)
• 1 cup Half‑and‑Half (adds creaminess; stir in cornstarch slurry later)
• 2 tablespoons Cornstarch (mixed with half‑and‑half to thicken; arrowroot can be used instead)
• 32 ounces Potato Gnocchi (store‑bought; two 16‑oz bags; frozen or refrigerated)
• 2 cups Frozen Chopped Spinach (can substitute fresh spinach (about 3 cups loosely packed))

Instructions

1. Season the Chicken

   Sprinkle the chicken pieces with salt, pepper, dried basil and celery salt; toss to coat evenly.

   Time: PT10M

2. Add Base Ingredients to Slow Cooker

   Place the seasoned chicken, carrot disks, chopped celery, chicken stock, dried parsley, extra dried basil, additional salt and pepper, and the bay leaves into the slow cooker. Stir briefly to combine.

   Time: PT5M

3. Slow Cook Overnight

   Cover and set the slow cooker to LOW. Cook for 6 hours (or 3‑4 hours on HIGH if short on time).

   Time: PT6H

   Temperature: low

4. Shred the Cooked Chicken

   Using two forks, pull the cooked chicken apart into bite‑size shreds directly in the pot.

   Time: PT5M

5. Make the Half‑and‑Half Slurry

   In a small mixing bowl, whisk together the half‑and‑half and cornstarch (or arrowroot) until smooth, no lumps.

   Time: PT3M

6. Thicken the Soup

   Stir the slurry into the slow cooker, switch the cooker to HIGH, and cook for about 10 minutes, stirring occasionally, until the broth thickens slightly.

   Time: PT10M

   Temperature: high

7. Add Gnocchi

   Add the gnocchi to the pot, stir gently to separate pieces, replace the lid and cook on HIGH for 10 minutes until the gnocchi are heated through.

   Time: PT10M

   Temperature: high

8. Add Spinach

   Stir in the frozen (or fresh) chopped spinach, replace the lid and cook another 10 minutes on HIGH until the spinach is wilted and heated through.

   Time: PT10M

   Temperature: high

9. Finish and Serve

   Remove the bay leaves, taste and adjust salt or pepper if needed, then ladle into bowls and serve hot.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

25g

Carbohydrates

45g

Fat

12g

Fiber

3g