Ingredients
Prep
- 2 C fresh spinach
- 2 boneless chicken breasts
- 10 oz sliced mushrooms
- 1/2 C frozen chopped onion
- 1 T minced garlic
- salt and pepper to taste
- 1/4 C flour GF ok
- 3/4 C milk
- 1/2 C heavy cream or half & half
- 1/2 C Parmesan cheese
On Cooking Day
- 2 C chicken broth
- 16 oz frozen gnocchi
- 6 C salad greens
Instructions
To Assemble
- Chop spinach and add with next 5 ingredients to a large zipper bag.
- Add last 4 ingredients to a small freezer safe bowl with lid. Mix well. *alternate: omit this prep and wait to add cooking day.
To Cook
- Slow Cook: Add chicken mixture to slow cooker along with chicken broth. Cook on low for 6 - 8 hours.
- Add in cream mixture and gnocchi, turn to high and cook 30-45 minutes until soup is thick.
- Instant Pot: Add chicken mixture to IP along with chicken broth. Cook for 15 minutes. Add in cream mixture and gnocchi and cook on saute for about 2 minutes.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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