Tuesday, February 2, 2010

Chicken Soup with Gnocci

Recipe Adapted from Taste of Home Prize Winning Recipes 2010

1 medium zucchini, diced
4 large carrots, cut into 1/2 in slices
2 celery ribs, chopped
1 large sweet potato, peeled and cut into 1 inch cubes
4 green onions, chopped
2 boneless skinless chicken breasts
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp pepper
4 cups chicken broth
1 cup water
3 tbsp cornstarch
1/4 cup cold water
1 package (16 oz) whole wheat potato gnocci
Hot pepper sauce, optional

Place veggies in a 5 qt slow cooker.  Top with the chicken; sprinkle with the sage, salt, and pepper.  Add broth and water.  Cover and cook on low for 6 hours.

Remove chicken and shred; return to slow cooker.

Mix cornstarch and water until smooth, stir into stew.  Add gnocci.  Cover and cook on high for 30 minutes or until gravy is thickened.  Season with hot pepper sauce if desired.

This was so good, we both loved it!


  1. Sounds delish! And it's perfect for the chilly rainy weather we're having here in SC.

  2. It was so good! I totally recommend it - really simple to make too!