Enjoy this chicken and vegetables soup made using gnocchi, Progresso® chicken broth and Green Giant® baby sweet peas - a delicious slow-cooked dinner.
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
cup chopped celery (1 medium stalk)
cup chopped onion (1 medium)
teaspoon dried thyme leaves
carton (32 oz) Progresso™ chicken broth (4 cups)
can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
package (16 oz) gnocchi (not frozen)
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.