I love this soup. It can be in the crockpot all day, which helps too. It’s definitely a taste of home.

Ingredients

• 3 boneless chicken breasts
• 2 stalks celery
• 1 small onion
• 2 teaspoons minced garlic
• 2 carrots
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon Italian blend seasoning
• 1 16 oz package potato gnocchi
• 2 cups half and half
• 1 cup fresh spinach leaves

Directions:

1. Line your crockpot or slow cooker with a Reynold’s liner. These make cleanup much easier.
2. Add chicken, Italian seasoning, and chicken broth to the crock pot. Chop the onions, carrots, and celery and add to the crockpot as well.
3. Cover and cook on low for 5-6 hours until chicken is thoroughly cooked. (Mine runs hot, so it’s usually done in 5 hours).
4. Remove the chicken from the crock pot and shred with forks. Return the shredded chicken to the crock pot and add potato gnocchi and half and half. 
5. Meanwhile, sauté garlic and spinach in oil and butter on stove top and add to crock pot. Let cook on low for another 30 minutes to an hour so flavors can combine. 
6. Add salt and pepper to taste.

Extra tips:

You don’t have to add the spinach, especially if you don’t like leafy greens in your soups but it definitely adds something.

Always use fresh garlic too. I’ve had to make do with jarred minced garlic but the flavor is never as rich.

If you don’t use half n half or regular keep it on hand, whole milk works too. Or substitute with half a cup of heavy cream and half a cup of broth.