Chicken and Gnocchi Soup

Chicken and Gnocchi Soup
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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.
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