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Pat’s Chicken, Spinach, Gnocchi Soup Recipe

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This recipe for Pat’s Chicken, Spinach, Gnocchi Soup is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 – Regular size boxes of Swanson Low Sodium Chicken Broth
6 – skinless, boneless chicken breasts
2 – carrots (cut in half length wise and then in thin slices)
1 – small onion (diced)
1 – box frozen spinach (thawed)
1 - small bag of gnocchi’s (fresh is best but if using frozen ones-thaw)
½ to 1 tsp of white pepper (or add to your taste)
1 – pkg Idaho Instant Mashed Potatoes (plain or buttery)
1 – Tbsp fresh basil
Parmesan cheese
Directions:
Directions:
In crock pot add the 1st four ingredients and cook on low for 6 hours or until chicken is tender.
Remove the chicken a pull apart (shred) or you can cut in bite size pieces, and return to the crock pot.
Add the box of thawed spinach, gnocchi’s and white pepper. Stir and let cook for an additional 15 minutes.
Add instant mashed potatoes to thicken the soup. Start with half the package and mix well, if you want the soup thicker, add the rest of the package.
Add the fresh Basil and gentle stir.

Top with the Parmesan cheese when you serve. I like to use thin slices of Parmesan.
Personal Notes:
Personal Notes:
Submitted by: Pat Cochran
Mamont Transmission

 

 

 

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