Ingredients:
1 pound boneless skinless chicken thighs
1 tablespoon olive oil
1 large jalapeno, diced (or 2 medium sized)
1 onion, sliced thinly
2 garlic cloves, minced
2 stalks of celery, thinly sliced including the leaves
1 32 ounce carton chicken broth (I used 99% fat free and 50% less sodium)
1 16 ounce bag frozen gnocchi
8 ounces petite frozen peas
2 cups fresh baby carrots
1 tablespoon freshly grated ginger
This can be cooked completely right in the rice cooker. Or, you can cook it in a dutch oven type pot.Brown the chicken in the oil. Add the jalapeno, onion and celery and cook until the vegetables have softened. Add all the remaining ingredients. Bring to a slow boil then lower and simmer until chicken is cooked and carrots are tender.
Serve in bowls and make sure to use a spoon to get all the warm thickened broth.
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