SLOW COOKER CHICKEN GNOCCHI SOUP WITH KALE AND PARMESAN

SLOW COOKER CHICKEN GNOCCHI SOUP WITH KALE AND PARMESAN

INGREDIENTS
1-2 lbs of boneless
skinless chicken breasts (I used about 1 1/2 pounds which I felt
was perfect)
1 large onion, diced
2 medium carrots, grated or finely diced
3 celery stalks, grated or finely diced
3 garlic cloves, minced
1 tsp dried oregano
2 tsp dried basil
1 tsp dried parsley
2 tsp olive oil
1 bay leaf
1 tsp black pepper
1 tsp kosher salt
5 cups chicken broth (or you can use water
and bouillon)
3 Tbsp cornstarch
2 cups half and half
3 oz bacon bits
1-2 lbs of gnocchi
4 kale leaves, roughly chopped (as shown
in video above)
1/2 cup Parmesan
DIRECTION
1. Place chicken in the
bottom of the slow cooker.
2. In a microwave safe bowl, combine the
onion, carrot, celery, garlic, oregano, basil, parsley and olive oil. Microwave
on high for 5 minutes, stirring halfway through. Add concoction to the slow
cooker.
3. Add in a bay leaf, pepper, salt and
chicken broth. Cover and cook on LOW for 4 hours, or until chicken is tender.
Alternately, you can also cook on HIGH for about 2-3 hours. I do feel that chicken turns out
better in the slow cooker when cooked on low though.
4. Remove chicken and place on a cutting
board. Turn the slow cooker to high. Mix 3 Tbsp of cornstarch with an equal
amount of water and stir together until smooth. Stir into the slow cooker and
keep the lid off. Go back to the chicken and slice it into bite size pieces or
shred it. Add the chicken back into the slow cooker.
5. Warm the half and half (or else it will curdle) and add it into the slow cooker. I
always just stick mine in the microwave for a couple of minutes.
6. Add the bacon bits, gnocchi and kale
into the slow cooker and give a little stir. Let it cook on high for 10
minutes.
7. Ladle into serving bowls and top each
serving with 1 tablespoon of Parmesan che

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