Dinner

Slow-Cooker Chicken Gnocchi Soup

Seasoned with pesto, our soup-er meal really satisfies, thanks to tender chicken and tiny potato dumplings.

Yields

6 - 6 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 bulb fennel (1 lb.) trimmed, chopped
  • 4 carrots (8 oz.) quartered lengthwise, cut into 1-inch pieces
  • 1 onion chopped
  • 6 c. low-sodium chicken broth
  • 1/2 c. pesto
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (17.5-oz.) package potato gnocchi
  • 6 c. baby spinach
  • Grated Parmesan cheese

Instructions

Place chicken breasts in bottom of six-quart slow cooker. Top with fennel, carrots, and onion. Combine broth, pesto, salt, and pepper; pour over chicken and vegetables.

Cover slow cooker; cook on low eight hours until vegetables and chicken are tender.

Add gnocchi and spinach. Cover; cook 10 minutes until gnocchi is cooked through. Serve with Parmesan cheese.

Per Serving: Calories: 400 Protein: 26 grams Fat: 11 grams (2 grams saturated) Cholesterol: 67milligrams Carbohydrates: 49 grams Sodium: 1,256 milligrams Fiber: 7 grams Sugar: 7 grams 

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