YELLOW DELIS RECIPES

Steps:

• Combine onion, carrots, celery, and garlic in the bowl of your slow cooker. Season chicken on both sides with salt and pepper and place on top of vegetables. Add thyme and rosemary, then pour in chicken broth. Cook on high for 4 to 5 hours or low for 7 to 8 hours. Remove chicken and rosemary sprigs from slow cooker and discard rosemary. Using 2 forks, shred chicken, then return chicken to soup. Remove about 1/4 cup of hot broth and place in a medium bowl. Add cornstarch to broth and whisk to combine, then pour back into soup. Add cream and gnocchi, cover, and cook 45 minutes more on high. Stir spinach into soup until wilted. Season to taste and serve with freshly ground black pepper.

Steps:

• Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes. When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes. Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.