Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 3-4 medium whole carrots (peeled and chopped)
- 1-2 stalks celery (chopped)
- 0.5 medium yellow or white onion (chopped)
- 2 Tablespoons fresh parsley (chopped) (flat or curly)
- 4-5 cloves garlic (minced)
- 1 Tablespoon Italian seasoning
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- 1 pinch red pepper flakes (optional)
- 4 cups low-sodium chicken stock or broth
- 1 cup cream or half and half
- 1-2 Tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
- 4 slices cooked bacon (optional for serving)
Method
Preparation
- Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon of table salt, and 1/4 teaspoon of black pepper in a large slow cooker.
- Add the Better than Bouillon paste and red pepper flakes, if using.
- Pour the chicken stock or broth on top. Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
Cooking
- Shred the chicken with two forks while keeping the slow cooker turned on.
- In a small bowl, whisk together the cream and 1 Tablespoon of cornstarch.
- Pour the cream mixture into the soup, add the gnocchi and spinach, and stir well.
- Put the lid back on and turn the slow cooker to high. Cook for another 30-45 minutes.
- Stir the soup and adjust thickness if needed by whisking together 1 more Tablespoon of cornstarch with equal amount of water and stirring it in.
- Taste and season with additional salt, pepper, or a squeeze of lemon juice before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 12gSodium: 690mgFiber: 3gSugar: 4g
Notes
Serve with crumbled bacon on top for extra flavor. Pair with warm crusty bread or a light salad for a complete meal. Store leftovers in an airtight container for 3-4 days. Reheat gently and adjust cream or broth as needed.
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