Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 16 oz potato gnocchi
  • 3 cups fresh baby spinach, packed
  • ½ cup half-and-half
  • 1 tsp lemon juice

Instructions:

  1. Place the chicken thighs at the bottom of the crockpot. Layer the diced onion, carrots, celery, and minced garlic over the meat.
  2. Pour in the chicken bone broth and stir in the oregano, garlic powder, salt, and pepper. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender.
  3. Carefully remove the chicken thighs to a plate and shred the meat into bite-sized ribbons using two forks.
  4. Stir the lemon juice into the broth to brighten the flavors, then return the shredded chicken to the pot.
  5. Stir in the gnocchi and bring the soup to a light simmer. Cook for an additional 10–15 minutes until the gnocchi float to the surface.
  6. Fold in the spinach and half-and-half, stirring gently until the spinach has wilted and the broth has turned a pale, velvety cream color.