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
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Load the Crockpot:
- Add chicken, onion, garlic, carrots, celery, thyme, Italian seasoning, salt, pepper, and chicken broth to the crockpot.
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Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
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Shred the Chicken:
- Remove chicken, shred with two forks, and return it to the slow cooker.
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Add Gnocchi & Cream:
- Stir in gnocchi and half-and-half. Cook on HIGH for another 30–45 minutes, until gnocchi is tender.
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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.
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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.