Slow Cooker Creamy Chicken Gnocchi Soup

• Meat

  • 6 Chicken thighs

• Produce

  • 4 Carrots
  • 5 stalks Celery
  • 1 tbsp Garlic
  • 1 Onion, large
  • 6 oz Spinach, fresh
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 10 cup Chicken broth

• Pasta & Grains

  • 1 lb Gnocchi, dried or fresh

• Baking & Spices

  • 3/4 cup Flour
  • 1 tsp Pepper
  • 1 tbsp Salt, Coarse

• Dairy

  • 1 stick Butter

Found on thekitchenmccabe.com

Description

Ingredients

• 6 Chicken Thighs, bone in, skin removed
• 10 C. Chicken Broth
• 1 t. Pepper
• 1 T. Coarse Salt
• 1 large Onion, chopped
• 4 Carrots, grated
• 5 stalks Celery, Chopped
• 2 T. Fresh Thyme
• 1 T. Garlic, minced
• 1 stick(8 T. or ½ C.) Butter
• ¾ C. Flour
• 1 lb. Gnocchi(dried or fresh)
• 6 oz. fresh Spinach

Directions

• Place the chicken, chicken broth, pepper, and salt in a slow cooker.
• Cook on high for 4 hours.
• Remove the chicken from the broth and set aside to cool.
• Run the broth through a fine mesh sieve and pour back into the slow cooker set to high. Add the onion, carrots, celery, thyme, and garlic. Let cook for 1 hour.
• After 1 hour, make a roux by melting the butter in a small saute pan. When the butter is melted, add the flour and stir to make a thick paste(will be very thick). Cook the roux for 30 seconds, stirring constantly as to not let it brown.
• Add the roux to the slow cooker. Whisk it into the liquid until there are no lumps left. Soup will thicken slightly and continue to thicken as it cooks.
• Shred the cooled chicken(make sure to remove all bones and debris first) and add it to the soup.
• Add the gnocchi to the soup and let cook for another 45 minutes to 1 hour.
• Taste the soup and add salt and pepper to taste, if desired.
• Just before serving, add the spinach. It will seem very bulky at first, but as you fold it into the soup it will wilt significantly.