#chickensoup

Creamy Chicken Gnocchi Soup is a comforting and hearty dish perfect for quick weeknight meals. It's filled with tender chicken, soft gnocchi, and nutritious vegetables in a rich and creamy broth.

Ingredients: 1 tbsp olive oil. 1 lb boneless, skinless chicken breasts, diced. 2 cloves garlic, minced. 1 onion, diced. 2 carrots, peeled and diced. 2 celery stalks, diced. 4 cups chicken broth. 1 cup heavy cream. 1 cup half and half. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. 1 16 oz package potato gnocchi. 2 cups fresh spinach leaves. 1/2 cup grated Parmesan cheese.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the diced chicken until it turns brown. Cut up the onion, carrots, and celery and add them to the mixture. It will take about 5 minutes of cooking until the vegetables are soft. Add heavy cream, half-and-half, and chicken broth. Add basil, salt, pepper, oregano, and thyme. When the soup starts to bubble, add the potato gnocchi. After 4 to 5 minutes, the gnocchi should be soft and fully cooked. For about one to two minutes, stir in the fresh spinach leaves until they wilt. Take the soup off the heat and add the grated Parmesan cheese. Stir it in until it melts and becomes creamy. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

It's nice and warm to eat this Slow Cooker Cream of Chicken and Rice Soup when it's cold outside. You only need a few simple ingredients to make it, and the slow cooker does all the work, giving the soup rich flavors.

Ingredients: 1 lb chicken breast, diced. 1 cup long grain rice. 1 onion, diced. 2 carrots, diced. 2 celery stalks, diced. 4 cups chicken broth. 1 can cream of chicken soup. 1 cup heavy cream. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Chop up chicken, add rice, onion, carrots, celery, chicken broth, cream of chicken soup, heavy cream, garlic powder, salt, and pepper. Put everything in a slow cooker. Make sure to stir everything together well. On low for 6 to 8 hours or high for 3 to 4 hours, cover and cook until chicken is done and rice is soft. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

This comforting crockpot chicken soup is perfect for a cozy evening at home. The slow cooker infuses all the flavors together, resulting in a hearty and delicious meal that's ready when you walk through the door.

Ingredients: 1 lb boneless, skinless chicken breasts, cubed. 4 cups chicken broth. 3 carrots, sliced. 2 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1/2 tsp dried oregano. Salt and pepper to taste. 1 cup uncooked pasta of choice. 2 cups fresh spinach leaves.

Instructions: Ginger, garlic, thyme, rosemary, oregano, salt, and pepper should all be added to the slow cooker along with the chicken. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. To finish cooking, add the pasta and spinach and stir them in. Once the pasta is soft, check the seasoning and make any necessary changes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This soup is full of healthy vegetables, chicken, and noodles, and it's great for cold days or when you just want a comforting meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, sliced. 2 cloves garlic, minced. 6 cups chicken broth. 2 cups cooked shredded chicken breast. 2 cups uncooked egg noodles. 1 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Saut until vegetables are tender, about 5 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and add shredded chicken, egg noodles, and dried thyme. Simmer for 10-12 minutes until noodles are cooked through. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes

Here's an easy slow cooker recipe for Olive Garden's famous Chicken Gnocchi Soup that you can make at home. The dish is creamy, hearty, and full of tender chicken, vegetables, and pillowy gnocchi. It's the ideal meal for a cozy evening at home.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups chicken broth. 1 cup diced onion. 1 cup diced carrots. 1 cup diced celery. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried parsley. 1/2 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup half and half. 1 cup heavy cream. 1 cup grated Parmesan cheese. 16 oz potato gnocchi.

Instructions: Diced chicken, chicken broth, onion, carrots, celery, garlic, thyme, parsley, oregano, salt, and pepper should all be put in a slow cooker. Turn the heat to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the vegetables are soft. Add the gnocchi, heavy cream, half-and-half, and Parmesan cheese about 30 minutes before you serve. It will take about 30 minutes of cooking with the lid on and off until the gnocchi is fully cooked. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

This chicken cabbage soup with Chinese Napa cabbage and shiitake mushrooms is comforting and tasty, and it's easy to make in the Instant Pot.

Ingredients: 1.5 lbs chicken thighs, boneless and skinless. 8 cups chicken broth. 1 Chinese Napa cabbage, chopped. 1 cup shiitake mushrooms, sliced. 3 carrots, peeled and sliced. 3 celery stalks, chopped. 1 onion, finely diced. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Green onions and cilantro for garnish.

Instructions: Set Instant Pot to 'Saut' mode and cook chicken thighs until browned. Add onion, garlic, and ginger; saut until fragrant. Pour in chicken broth, soy sauce, fish sauce, and sesame oil. Season with salt and pepper. Close the Instant Pot lid, set to 'Soup' mode, and cook for 10 minutes. Release pressure, open the lid, and add Napa cabbage, shiitake mushrooms, carrots, and celery. Close the lid again and cook on 'Soup' mode for an additional 5 minutes. Once done, allow natural pressure release for 5 minutes, then manually release any remaining pressure. Serve hot, garnished with green onions and cilantro.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Spicy Chicken Enchilada Soup is a tasty and comforting dish that can be served at any time. With its soft chicken, beans, corn, and strong spices, it will keep you warm on a cold day. Plus, making it in the slow cooker is very simple!

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 onion, diced. 1 red bell pepper, diced. 1 can 14.5 oz diced tomatoes. 1 can 10 oz red enchilada sauce. 1 can 4 oz diced green chilies. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn. 4 cups chicken broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional, for garnish. Sour cream optional, for serving. Shredded cheese optional, for serving. Tortilla strips or chips optional, for serving.

Instructions: In a slow cooker, combine diced chicken, onion, bell pepper, diced tomatoes, enchilada sauce, green chilies, black beans, corn, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and flavors are well combined. Serve hot, garnished with chopped cilantro, sour cream, shredded cheese, and tortilla strips or chips, if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Paleo chicken and vegetable soup is a hearty and comforting dish that's perfect for a Paleo diet. It's packed with lean protein and nutrient-rich vegetables, making it a wholesome and satisfying meal.

Ingredients: 2 lbs boneless, skinless chicken breasts, cubed. 4 cups chicken broth. 2 cups water. 1 onion, chopped. 3 carrots, sliced. 3 celery stalks, chopped. 2 zucchini, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut for 2-3 minutes until fragrant. Add cubed chicken and cook until no longer pink, about 5 minutes. Stir in carrots, celery, and zucchini. Cook for another 5 minutes. Pour in chicken broth and water. Add dried thyme, rosemary, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat to low. Simmer for 20-25 minutes until vegetables are tender. Serve hot and enjoy your delicious Paleo chicken and vegetable soup!

Prep Time: 15 minutes

Cook Time: 30 minutes