Slow Cooker Chicken Gnocchi Soup
Recipe: https://recipestripper.com/recipes/550f58da-fecb-44b7-a6aa-35be9866e36f
Original source: https://thecookingjar.com/slow-cooker-chicken-gnocchi-soup/
Recipe image: https://thecookingjar.com/wp-content/uploads/2021/12/slow-cooker-chicken-gnocchi-soup-1-225x225.jpg

This copycat Olive Garden creamy slow cooker chicken gnocchi soup with perfectly seasoned chicken and pillowy potato gnocchi is pure comfort food.
Yield: 8
Prep time: PT10M
Cook time: PT8H
Total time: PT8H10M

Ingredients
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)

Instructions
1. Place chicken in a 6 qt. slow cooker and top with onions, garlic, celery and carrots.
2. Season with basil, Italian seasoning, ground nutmeg, bay leaf and salt and pepper.
3. Pour chicken broth over the chicken and veggies.
4. Cook on high for 3-4 hours or low for 6-8 hours.
5. Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
6. Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
7. Toss in spinach, cover and let it sit in the residual heat until the spinach has wilted into the soup.
8. Adjust seasonings to taste and dish and serve hot.