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When hubby told me that this was my best soup recipe yet, I knew I had to share it. Wholesome and filling, I hope your family enjoys this hearty soup as much as we do!

INGREDIENTS

• 2 chicken breasts
• 2 carrots, peeled & diced
• 4 stalks celery, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp poultry seasoning
• Salt & pepper
• 4 cups chicken broth
• 400ml heavy cream
• 1/4 cup gluten free flour (or corn starch)
• 1 cup frozen peas
• 1 lb gluten free gnocchi
• 6 slices bacon, cooked and chopped
• Optional : 2 cups of fresh spinach

DIRECTIONS

1. Place chicken breasts, carrots, celery, onion, garlic, Italian and poultry seasonings into the slow cooker.
2. Pour broth over the ingredients. Cook covered on low or 6-8 hours or on high for 4-5 hours.
3. Add gnocchi and frozen peas to the slow cooker in the last hour.
4. Just after adding these ingredients, remove the chicken breasts from the slow cooker, shred using 2 forks and return to the slow cooker
5. In a small bowl, whisk together the heavy cream and flour until smooth, stir mixture into the soup.
6. If you are adding spinach, add it now.
7. Just before serving, stir in the cooked chopped bacon

TIPS

• If you’re not going to be home when the slow cooker finishes, remove one hour of cook time. When you get home restart the timer for an hour and do the end steps at that time : adding the gnocchi, peas, shredded chicken, flour, cream, and spinach.
• This is a great recipe to add extra veggies to! If you have any extra vegetables throw them into this dish.
• Gluten free gnocchi can be found in some grocery stores. I use Presidents Choice brand cauliflower gnocchi, though you can also find brands on amazon.
• Shortcuts : use ready cooked bacon

MAKE IT DAIRY FREE

– Use coconut milk instead of heavy cream