Crock-Pot Chicken Gnocchi Soup

1

Place the chicken breasts, chopped onion, celery, carrots, garlic, dried basil, oregano, nutmeg, Italian seasoning, salt, pepper, and chicken broth in a Crock-Pot.

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2

Temporarily remove the chicken from the Crock-Pot and use two forks to shred it. Return it to the pot.

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3

Slowly whisk together the heavy cream and cornstarch slurry. Stir into the Crock-Pot along with the potato gnocchi. Cover and cook on high for 30 minutes until the gnocchi are soft.

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4

Stir in baby spinach until wilted. Adjust seasonings as needed. Ladle into bowls and sprinkle with black pepper if desired before serving.

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Full recipe & nutritional info on bakedbree.com