Chicken, Diabetic, Italian, Pasta, Soups, Chowders, and Stews

Slow Cooker Chicken and Gnocchi Soup


  • 1 ¼ lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 cup julienne carrots (1 1/2×1/4×1/4-inch pieces)
  • ½ cup chopped celery (1 medium stalk)
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon dried thyme leaves
  • 1 carton (32 oz) chicken broth (4 cups)
  • 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
  • 1 package (16 oz) gnocchi (not frozen)
  • 1 package (9 oz) frozen baby sweet peas, thawed


In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover; 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.

Makes 6 servings (1 1/2 cups each)


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s