©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken and Gnocchi Soup

I made this on Friday and the recipe comes from my Pillsbury Pot Pies & Casserole magazine.  It was really good and thick.  Like I have mentioned before, my little section of SW Florida is not a foodie mecca.  I checked a few different grocery stores for the gnocchi.  I did not get a chance to go to the Italian market in Venice.  So for a substitution for the gnocchi I used a frozen egg noodle that I defrosted in the fridge while the soup was cooking in the crock pot.

1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces (I used chicken breasts)
1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso® chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup (I used cream of chicken soup and added some sauteed garlic)
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) Green Giant® 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.

Duh....since we had to run out the door after dinner, I forgot to snap a pictures.  Here is the picture from the Pillsbury site.


Andrea the Kitchen Witch said...

This sounds really good! Like the chicken gnocchi soup from the olive garden :) Yummy!!

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claire said...

i love gnocchi! this looks great!

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