Slow Cooker Chicken & Gnocchi Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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This is from a Betty Crocker e-mail I received. Normally I don't like anything made with heavy cream soups & frozen goods, but this is really convenient to throw together. We also like more salt & seasonings so we always adjust every recipe to our own tastes. Ingredients:
1 1/4 lbs chicken thighs, cut up into bite sized pieces (boneless & skinless) |
1 cup julienne carrot |
1/2 cup chopped onion (about 1 medium) |
1 teaspoon dried thyme leaves |
1 (32 ounce) carton chicken broth (4 cups) |
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup |
1 (16 ounce) package gnocchi (not frozen) |
1 (9 ounce) package frozen sweet peas, thawed |
Directions:
1. In 10 inch nonstick skillet, cook chicken 5-7 minutes, stirring frequently, until browned and no longer pink in the center.
2. Spray 3-4 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix chicken and remaining ingredients EXCEPT for gnocchi & peas.
3. Cover; cook on low heat setting 8 to 10 hours.
4. Increase heat setting to High. Stir in gnocchi & peas. Cover, cook about 30 minutes longer or until gnocchi and peas are tender.
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