Sort ingredients
userdd6767
QR Code
Listen
Pdf
Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, chicken stock, salt, and pepper in a 6-quart slow cooker.
Gently stir to combine. Cover and cook on high for 4 hours or on low for 7 hours.
Uncover and shred the chicken. I just do this in the slow cooker with two forks, or you can remove to a cutting board if that’s easier. Then add the chicken back in.
Whisk the cornstarch and half-and-half together. Pour into the soup. Add the gnocchi and spinach, and cook for another 30-60 minutes. The soup should thicken and become creamy, keep stirring it and it should thicken. Add a little more cornstarch slurry if not thickening enough for your preference. Taste and adjust seasonings; add more salt and pepper as desired.
To make the crispy prosciutto, preheat the oven to 400°F. Lay prosciutto slices on a parchment lined baking sheet. Bake for 7-8 minutes or until crispy. Allow to cool, then break or chop into pieces.
Ladle into bowls, top with crispy prosciutto, and parmesan, and serve with warm, crusty bread. YUMMMMYYYY!