Description
This cozy Crockpot Chicken Gnocchi Soup is a creamy, comforting meal made easy in your slow cooker. Tender chicken, pillowy gnocchi, and a medley of vegetables simmer together in a rich, flavorful broth. Perfect for a family dinner or a warming lunch, this soup brings the feel of your favorite Italian restaurant right to your kitchen with minimal effort.
Ingredients
Units
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
For Finishing the Soup
- 1 (16 oz) package potato gnocchi
- 2 cups spinach, roughly chopped
- 1 cup half-and-half (or heavy cream for extra richness)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (if using cornstarch)
To Serve (Optional)
- Grated Parmesan cheese, for garnish
- Cracked black pepper, for garnish
Instructions
- Prepare the Ingredients: Dice onion, mince garlic, slice carrots, and chop celery. Prepare chicken by trimming and cutting into large chunks or leaving whole if preferred (it will be shredded later).
- Layer and Start Cooking: Add chicken, onion, garlic, carrots, celery, chicken broth, dried thyme, basil, oregano, pepper, and salt into the crockpot. Stir briefly to combine.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through, and vegetables have softened.
- Shred the Chicken: Remove the chicken breasts to a plate, shred using two forks, and return the chicken to the soup.
- Add Gnocchi: Stir in the gnocchi. Cover and cook on high for 20-30 minutes, or until the gnocchi are soft and floating.
- Add Cream and Spinach: Pour in the half-and-half (or cream) and add chopped spinach. Stir until spinach is wilted and soup is creamy. If a thicker soup is desired, whisk cornstarch with water to form a slurry and stir it into the soup. Cook an additional 5-10 minutes to thicken.
- Adjust and Serve: Taste and adjust seasoning if needed. Ladle into bowls, garnish with Parmesan cheese and black pepper, and serve warm.
Notes
- For a dairy-free version, substitute coconut cream for half-and-half.
- Frozen gnocchi can be added directly; no need to thaw first.
- You can use cooked rotisserie chicken; add during the last 30 minutes.
- Soup thickens as it sits; add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 340
- Sugar: 5g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
