Slow Cooker

Chicken Gnocchi and Veggie Soup takes 20 minutes to prepare.

Chicken Gnocchi and Veggie Soup takes 300 minutes to cook.

Chicken Gnocchi and Veggie Soup makes 16 servings.

The ingredients for Chicken Gnocchi and Veggie Soup are:

5 cup Campbell's low sodium chicken broth
5 cup Campbell's Cream of Chicken Soup (98% fat free)
10 serving Chicken, Perdue Chicken breasts
10.5 serving Del Monte Sliced Carrot (by KAYCEE999)
1.5 large Onions, raw
2 cup, diced Celery, raw
2 cup Spinach, fresh
9 cup De Cecco Potato Gnocchi (by CHARBIEDOLL)
6 tsp Italian Herb Seasoning - McCormick (by JCO0715)
4 serving Clove of Garlic (by BCOH1478)
2 can (13 oz) Milk, canned, evaporated

Here is how you make Chicken Gnocchi and Veggie Soup:

I make this in two (2) crockpots - a 6 quart and a 4 quart. It is a huge hit so even with this amount there is never any left overs!1) Cook chicken on the grill or in the oven2) Line crockpot(s) with crockpot liners for easy clean up.3) Add all ingredients minus the spinach, evaporated milk and the gnocchi.4) Allow to cook on high for 3 hours or on low for 6 hours5) Then shred the chicken in the pot and add the gnocchi, evaporated milk and spinach.6) Cook on low for another hour or on high for another 30 minutes. Any longer than this and the gnocchi gets soggy.Serving Size: makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user ZIONGAMMA.

The nutritional information for Chicken Gnocchi and Veggie Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 352.3

• Total Fat: 7.0 g
• Cholesterol: 41.5 mg
• Sodium: 1,774.2 mg
• Total Carbs: 55.4 g
• Dietary Fiber: 4.9 g
• Protein: 17.2 g