Chicken and Gnocchi Soup

1 Feb

Holy cannoli, it is a COLD day in North Texas! There’s snow on the ground, temperatures in the teens, and 30 mph winds. As miserable as it is, luckily it’s perfect for a day full of hot chocolate and soup! Stay safe and warm out there friends!

Chicken and Gnocchi Soup

2 boneless skinless chicken breasts, cooked and cut into pieces
2 carrots, peeled and sliced
2 stalks of celery, chopped
1 tsp onion powder
1 tsp ground thyme
32 oz chicken broth
1 can condensed cream of mushroom with roasted garlic soup (Campbell’s)
1 package (16 oz) gnocchi (not frozen – found in pasta or Italian section)
1 package frozen peas

In a nonstick skillet, cook chicken until browned and no longer pink in the center. Cut into pieces.

In slow cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover slow cooker; cook on low heat setting 8 to 10 hours.

Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Source: Adapted from Betty Crocker


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