Ingredients:

  • 5 lbs boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream (or Half-and-Half)
  • 5 oz bag fresh baby spinach
  • 16 oz package shelf-stable or refrigerated potato gnocchi
  • 2 Tbsp fresh parsley, chopped

Instructions:

  1. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the diced onion, carrots, and celery. Sauté until softened, about 8–10 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Transfer the sautéed vegetables and garlic into the slow cooker basin. Season the chicken breasts lightly with salt, pepper, and half of the Italian seasoning/thyme. Place chicken on top of the vegetables. Pour in the chicken broth.
  3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is fall-apart tender.
  4. Remove the cooked chicken breasts and place them on a cutting board. Using two forks, shred the chicken thoroughly. Set aside.
  5. Wipe out the skillet used earlier. Melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour continuously for 1 minute to form a smooth paste (roux). Slowly whisk in about 1 cup of the hot broth from the slow cooker until the mixture is smooth and slightly thickened.
  6. Pour the thickened mixture back into the slow cooker. Stir well to combine with the broth. Stir in the heavy cream and the remaining Italian seasoning/thyme.
  7. Return the shredded chicken to the pot. Add the fresh spinach and the uncooked gnocchi.
  8. Cover and cook on HIGH for 20–30 minutes, or until the gnocchi are plump and float to the top, and the spinach is wilted. Do not overcook once gnocchi is added.
  9. Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley before serving.