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Slow-Cooker Chicken and Gnocchi Soup
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-
Prep
15
min
-
Total
8
hr
45
min
-
Servings
6
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Ingredients
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1 1/4
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
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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
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1
package (16 oz) gnocchi (not frozen)
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1
package (9 oz) frozen baby sweet peas, thawed
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Steps
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1
In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
-
2
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
-
3
Cover; cook on Low heat setting 8 to 10 hours.
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4
Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
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-
Gnocchi are sometimes available frozen. If you use frozen gnocchi, be sure to thaw first before adding to the soup.
-
Plain cream of mushroom or cream of chicken soup will work in this recipe, but the roasted garlic variety adds lots of flavor.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 390
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1390mg
- 58%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 28g
- Vitamin A
- 90%
- 90%
- Vitamin C
- 6%
- 6%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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