Description
This Crockpot Chicken Gnocchi Soup is a comforting, creamy slow cooker meal packed with tender chicken, soft gnocchi, fresh spinach, and a blend of herbs. Perfect for an easy weeknight dinner or cozy leftovers, it delivers rich flavor with minimal effort.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
Seasonings & Broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
Soup Add-ins
- 1 package (16 oz) potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 cup half-and-half or heavy cream
Thickening and Finishing
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (if using cornstarch)
- 2 tablespoons butter (optional, for added richness)
Instructions
- Combine Ingredients: In a large crockpot, add the chicken breasts, chopped onion, shredded carrots, chopped celery, minced garlic, dried thyme, dried parsley, salt, black pepper, and low-sodium chicken broth. This mixture sets the base for your flavorful soup.
- Cook the Soup Base: Cover the crockpot and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender. This slow cooking extracts rich flavors from the ingredients.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot to combine with the broth and vegetables.
- Add Gnocchi and Spinach: Stir in the potato gnocchi and roughly chopped fresh spinach. Cover and cook on high for an additional 20–30 minutes, until the gnocchi is tender and spinach is wilted, enhancing the texture and color of the soup.
- Incorporate Creaminess: Stir in the half-and-half or heavy cream to add richness to the soup. If you prefer a thicker consistency, whisk the cornstarch with water in a small bowl until smooth, then stir it into the soup.
- Finish Cooking: Add butter if using, stirring until melted and the soup is creamy. Cook for another 5–10 minutes until the soup thickens slightly and flavors meld together perfectly.
- Serve Warm: Ladle the soup into bowls and enjoy hot. For extra indulgence, sprinkle grated Parmesan cheese on top just before serving.
Notes
- This soup keeps well and can be refrigerated for up to 3 days, making it great for leftovers.
- For an added flavor boost, stir in some grated Parmesan cheese just before serving.
- If you prefer a dairy-free option, substitute the half-and-half with coconut milk or a non-dairy cream alternative.
- Adjust the salt to taste, especially if your chicken broth is not low sodium.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low) or 4 hours (on high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
