Description
Creamy and comforting crockpot chicken gnocchi soup with tender chicken, pillowy gnocchi, fresh vegetables, and a rich broth, perfect for chilly days.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp Italian seasoning
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 cup half-and-half or heavy cream
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Optional garnish: grated Parmesan, fresh parsley
Instructions
- Place chicken, onion, carrots, celery, garlic, chicken broth, Italian seasoning, salt, and pepper into crockpot.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Remove chicken, shred with forks, and return to crockpot.
- Stir in gnocchi, spinach, and cream; cook on high for 20–30 minutes until gnocchi is tender.
- If thicker soup desired, stir in cornstarch slurry during last 10 minutes of cooking.
- Ladle into bowls and garnish with Parmesan or parsley before serving.
Notes
- Add mushrooms for extra flavor.
- Substitute kale for spinach for a heartier taste.
- Use leftover rotisserie chicken; add during last 30 minutes.
- Try sweet potato gnocchi for a sweeter flavor.
- Store leftovers in airtight container in fridge up to 3 days.
- Add extra broth or cream when reheating to loosen soup.
- Avoid freezing due to dairy and gnocchi texture changes.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
