Saturday, November 5, 2011

Chicken Gnocchi Soup (Crock-Pot)


1-2 lbs boneless, skinless chicken thighs
1 can cream of chicken soup
1 cup half and half
4 cups of water, (more to cover if needed)
8 oz fresh baby spinach
1/2 lb baby carrots, sliced into small rounds
2 stalks of celery
1/2 medium onion
1 TBS garlic
3-4 TBS chicken base (bouillon)
**gnocchi, from the deli or pasta section at the local store**
salt & pepper to taste

-Combine all the ingredients, except the gnocchi and cook on low, 6-8 hours.
-During the last hour - add the gnocchi.
-Stir occasionally.

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