Ingredients
- Chicken breasts: 1.5 pounds
- Olive oil: 1 tablespoon
- Yellow onion, diced: 1 medium
- Celery, diced: 2 stalks
- Chicken broth: 6 cups
- Italian seasoning: 2 teaspoons
- Gnocchi: 1 (16 ounce) package
- Heavy cream: 1 cup
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Sear chicken breasts on both sides until lightly browned (they don't need to be cooked through).
- Step 2: Place the seared chicken breasts, diced onion, diced celery, chicken broth, and Italian seasoning in a crockpot.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Step 4: Remove chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot.
- Step 5: Stir in the gnocchi and heavy cream. Cook on high for an additional 30 minutes, or until the gnocchi is tender.
Notes
- For easier shredding, let the cooked chicken cool slightly before pulling it apart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnish each bowl with a sprinkle of fresh parsley or grated Parmesan cheese for extra flavor.
- When reheating, add a splash of chicken broth if the soup has thickened too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American