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Crockpot Chicken Gnocchi Soup

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)
  • Total Time: 7 hours
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Description

This Crockpot Chicken Gnocchi Soup is a warm, hearty bowl of comfort made with tender chicken, pillowy gnocchi, veggies, and a creamy broth. Just toss it in the slow cooker and let it do the work!

Ingredients

Units Scale
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup shredded carrots
  • 1/2 cup chopped celery
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (16 oz) package potato gnocchi
  • 1 1/2 cups half-and-half (or heavy cream for richer flavor)
  • 1 cup fresh spinach, chopped
  • 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
  • Optional toppings: grated Parmesan, fresh parsley

Instructions

  1. Load the Crockpot:

    • Add chicken, onion, garlic, carrots, celery, thyme, Italian seasoning, salt, pepper, and chicken broth to the crockpot.

  2. Cook:

    • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.

  3. Shred the Chicken:

    • Remove chicken, shred with two forks, and return it to the slow cooker.

  4. Add Gnocchi & Cream:

    • Stir in gnocchi and half-and-half. Cook on HIGH for another 30–45 minutes, until gnocchi is tender.

  5. Add Spinach & Optional Thickener:

    • Stir in spinach and cook just until wilted (5–10 minutes).
    • If you want it thicker, mix cornstarch and water, then stir into the soup and cook a few more minutes until thickened.

  6. Serve & Enjoy:

    • Ladle into bowls and top with Parmesan and fresh parsley, if desired.

Notes

  • Use rotisserie chicken to speed things up—add it with the gnocchi.
  • Sub in kale instead of spinach for a heartier green.
  • Refrigerate leftovers for up to 3 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/crockpot-chicken-gnocchi-soup.htm