Creamy Slow-Cooker Chicken Gnocchi Soup: Comfort in Every Spoonful

Whenever the temperature falls below 60°, my only desire for dinner becomes soup. Something comforting and robust. soup gives you just the right feeling and keeps you snug for the evening. What’s even more appealing? Selecting slow-cooker soup To conserve energy and boost enjoyment, here’s a simplified approach. Minimal work will yield a soup so cozy and soothing that you’ll barely notice the snowstorm raging outdoors. This version cranks up the coziness factor with fluffy potatoes. gnocchi And a velvety, rich soup made with a foundation of chicken broth and cream. Add in some chopped celery and carrots along with pieces of succulently juicy chicken for added protein, resulting in a comforting meal perfect for chilly weather that you’ll find yourself returning to time and time again.

Have you tested this recipe yet? Share your thoughts with us in the comments section!

Yields: 6 servings

Prep Time: 15 mins

Total Duration: 5 hours 15 minutes

Ingredients

  • 1/2

    yellow medium onion, chopped

  • 3

    medium carrots, chopped

  • 3

    stalks celery, chopped

  • 4

    cloves garlic, minced

  • 1 lb.

    chicken breast fillets without bones or skins (approximately 3 pieces)

  • Kosher salt

  • Freshly ground black pepper

  • 1 tbsp.

    fresh thyme

  • 3

    sprigs rosemary

  • 4 c.

    low-sodium chicken broth

  • 2 tbsp.

    cornstarch

  • 1 c.

    heavy cream

  • 1

    (17.5-oz.) package gnocchi

  • 3 c.

    baby spinach

Directions

  1. Mix together the onions, carrots, celery, and garlic in the basin of your slow cooker. Salt and pepper each side of the chicken breasts before placing them over the vegetables. Sprinkle thyme and rosemary atop, followed by pouring in the chicken stock. Let it cook on high for 4 to 5 hours or set it to low for 7 to 8 hours.
  2. Take out the chicken and rosemary sprigs from the slow cooker; throw away the rosemary. Use two forks to shred the chicken, then put it back into the soup. Scoop approximately 1/4 cup of hot broth and mix it with a medium-sized bowl. Stir in the cornstarch until well combined, then add this mixture back into the soup. Incorporate the cream and gnocchi, seal the lid, and let it continue cooking for another 45 minutes on high heat.
  3. Fold spinach into the soup until it wilts. Adjust the seasoning as needed and garnish with freshly ground black pepper before serving.

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