Chicken & Gnocchi Soup

Ingredients

1. 1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
2. 1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
3. 1/2 cup chopped celery (1 medium stalk)
4. 1/2 cup chopped onion (1 medium)
5. 1 teaspoon dried thyme leaves
6. 1 carton (32 oz) Progresso® chicken broth (4 cups)
7. 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
8. 1 package (16 oz) gnocchi (not frozen)
9. 1 package (9 oz) Green Giant® frozen baby sweet peas, thawed

Instructions

1. Steps
2. 1
3. In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
4. 2
5. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
6. 3
7. Cover; cook on Low heat setting 8 to 10 hours.
8. 4
9. Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.