Slow-Cooker Creamy Gnocchi Soup

I found the recipe in the new Delish magazine.

It was a perfect night for Chicken Soup.

I was tied up with some things today, so the slow cooker was the way to go.

I ended up with enough leftovers for a nice bowl of soup for lunch for probably 4 days.

Ingredients-

1/2 yellow medium onion, chopped

3 medium carrots, chopped 

3 stalks of  celery, chopped

1 lb. Boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tbsp. fresh thyme 

3 sprigs rosemary

3 c. Homemade chicken broth

1 tbsp. cornstarch

1/2 c. heavy cream

1 (17.5-oz.) package of gnocchi

1 c. baby spinach

Method-

Combine onion, carrots, celery, and garlic in the bowl of your slow cooker. 

Season chicken on both sides with salt and pepper and place on top of vegetables. 

Add thyme and rosemary, then pour in chicken broth. 

Cook on high for 4 to 5 hours or low for 7 to 8 hours.

Remove chicken and rosemary sprigs from the slow cooker and discard the rosemary. 

Using 2 forks, shred chicken, then return chicken to soup. 

Remove about 1/4 cup of hot broth and place in a medium bowl. 

Add cornstarch to the broth and whisk to combine, then pour back into the soup. 

Add cream and gnocchi, cover, and cook 45 minutes more on high.

Stir spinach into soup until wilted. 

Season to taste and serve with freshly ground black pepper.