Slow-Cooker Chicken Gnocchi Soup

Готовим Meat Slow-Cooker Chicken Gnocchi Soup

Seasoned with pesto, our soup-er meal really satisfies, thanks to tender chicken and tiny potato dumplings.

  1. Place chicken breasts in bottom of six-quart slow cooker. Top with fennel, carrots, and onion. Combine broth, pesto, salt, and pepper; pour over chicken and vegetables.
  2. Cover slow cooker; cook on low eight hours until vegetables and chicken are tender.
  3. Add gnocchi and spinach. Cover; cook 10 minutes until gnocchi is cooked through. Serve with Parmesan cheese.
  4. Per Serving: Calories: 400 Protein: 26 grams Fat: 11 grams (2 grams saturated) Cholesterol: 67milligrams Carbohydrates: 49 grams Sodium: 1,256 milligrams Fiber: 7 grams Sugar: 7 grams 

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1 lb. boneless, skinless chicken breasts
1 bulb fennel trimmed, chopped
4 carrots quartered lengthwise, cut into 1-inch pieces
1 onion chopped
6 c. low-sodium chicken broth
1/2 c. pesto
1/4 tsp. salt
1/4 tsp. pepper
1 package potato gnocchi
6 c. baby spinach
Grated Parmesan cheese

Adv

Autors
Preparation time
25
Cooking time
490
Difficulty
Easy
Serves
people
Method
Bake
Category
Meat
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