This soup from the Half Baked Harvest Super Simple Cookbook felt like a fancy meal to make and it turned out great. I’ve included the slow cooker and stovetop directions here but the cookbook also includes directions for an instant pot as well.

Summary

  • Prep Time: 30 minutes
  • Cook Time: 1 hr (stove) or 6 hours (slow cooker)
  • Servings: 6

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 small yellow onion, diced
  • 6 carrots, chopped
  • 5 cups low-sodium chicken broth
  • 1 cup dry white wine
  • 2 tablespoons fresh thyme leaves, plus more for serving
  • 1 teaspoon paprika
  • 1 Parmesan rind
  • Salt and pepper, to taste
  • 1 (16-oz) box mini potato gnocchi
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 3/4 cup cream
  • 2 tablespoons olive oil
  • 1 box mushrooms, roughly chopped
  • 4 garlic cloves, smashed
  • 3 tablespoon salted butter
  • zest from 1/2 lemon

Directions

Stovetop

  1. Heat olive oil in a large pot over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper.
  2. Cook mushrooms undisturbed until golden, 5 minutes, then stir and continue cooking until the mushrooms have caramelized, 3 to five minutes more.
  3. Reduce the heat to medium and add the garlic, butter, the remaining 1 tablespoon of thyme, and the lemon zest to the mushrooms and cook until garlic is caramelized and fragrant, 3 to 5 minutes.
  4. Remove the garlic and mash with a fork and return it to the pot
  5. Add the chicken, onion, carrots, broth, wine, the remaining 1 tablespoon of thyme, the bay leaves, paprika, red pepper flakes, and Parmesan rind to the pot and season with salt and pepper.
  6. Increase the heat to high and bring to a boil
  7. Reduce the heat to low, cover, and simmer until the chicken is cooked through, 20 to 25 minutes.
  8. Remove the chicken and shred it using two forks
  9. Return the soup to a boil over high heat. Add the gnocchi, grated Parmesan, and milk. Cook, stirring occasionally until warmed through, about 5 minutes.
  10. remove and discard the bay leaves and Parmesan rind.
  11. Stir the chicken back into the soup.
  12. Divide the soup among six bowls and top with thyme and Parmesan.

Slow Cooker

  1. In slow cooker, combine the chicken, onion, carrots, broth, wine, 1 tablespoon of the thyme, the bay leaves, paprika, red pepper flakes, and Parmesan rind and season with salt and pepper.
  2. Cover and cook on low until the chicken is falling apart, 5 to 6 hours
  3. During the last 30 minutes of cooking, stir in the gnocchi, grated Parmesan, and milk.
  4. Remove and discard the bay leaves and Parmesan rind.
  5. Remove the chicken and shred it using two forks. Stir the chick back into the soup.
  6. Heat olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper.
  7. Cook mushrooms undisturbed until golden, 5 minutes, then stir and continue cooking until the mushrooms have caramelized, 3 to five minutes more.
  8. Reduce the heat to medium and add the garlic, butter, the remaining 1 tablespoon of thyme, and the lemon zest to the mushrooms and cook until garlic is caramelized and fragrant, 3 to 5 minutes.
  9. Mash the garlic with a fork and add the mushrooms, mashed garlic, and butter to the pot and stir to combine.
  10. Divide the soup among six bowls and top with thyme and Parmesan.