CHICKEN****Slow Cooker Parmesan & Tomato Soup with Gnocchi & Chicken Recipe

6

Ingredients

1 medium onion, diced
3 cloves of garlic, minced
1 can fire-roasted tomatoes
1 tablespoon fresh basil, chopped finely
2 tablespoons fresh parsley, chopped finely
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 large parmesan rind
4 1/2 cups chicken stock
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/4 cup milk
1/4 cup heavy cream
30 grams grated parmesan cheese
9 ounces gnocchi, cooked per manufacturer's instructions (3 ounces per 2-bowl serving)
8 ounces fully-cooked chicken breast, shredded or diced
grated or shaved parmesan and chopped basil, for garnish

Preparation

Step 1

Add the onion, garlic, tomatoes, basil, granulated sugar, salt, pepper, cheese rind and chicken stock to the slow cooker. Stir to combine. Cook overnight on low for 8 - 10 hours.

In the morning, cool until easy to handle and remove the cheese rind. Transfer the soup to a blender and blend until completely smooth. Transfer back to a pot and reheat to a simmer.

Combine the softened butter and the flour and add to the slow cooker and whisk until fully incorporated. Add the cream and the milk and the grated parmesan cheese, and cover and cook on low without boiling for an additional 10-15 minutes, or until the cheese has melted.

Add the chicken and stir to combine. Divide into three portions, freezing two.

Divide the cooked gnocchi between two bowls and top with the soup. Serve immediately with additional shaved parmesan and chopped basil.

(28/11/18 - I used Cheesy Skillet Gnocchi which I had in the freezer (6 each) which I sauteed in a bit of olive oil first - was very good)

Calories 264.7
Total Fat 10.6 g
Saturated Fat 5.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 53.1 mg
Sodium 897.9 mg
Potassium 477.8 mg
Total Carbohydrate 26.6 g
Dietary Fiber 3.3 g
Sugars 6.1 g
Protein 16.5 g