Creamy Chicken Gnocchi Soup
This creamy chicken gnocchi soup made in a slow cooker offers rich flavors and comforting satisfaction, perfect for busy households and weeknight meals.
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts or thighs
- 1 package (16 oz) potato gnocchi
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or evaporated milk (or dairy-free alternative)
- 2 cups fresh baby spinach
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 teaspoon fresh rosemary, chopped
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
Cooking
- Place chicken breasts, diced onion, garlic, chicken broth, Italian seasoning, thyme, rosemary, and garlic powder in a 5-6 quart crockpot.
- Cook on LOW for 6 hours or HIGH for 4 hours until chicken is cooked through and tender.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add the gnocchi and fresh spinach. Stir to combine.
- Cook on HIGH for an additional 20-30 minutes until gnocchi is tender and cooked through.
- Stir in heavy cream and parmesan cheese. Add salt and pepper to taste.
- Cook on LOW for 5 more minutes to warm through.
- Serve hot, garnished with extra parmesan and fresh herbs if desired.
Notes
Use a 5-6 quart crock pot to ensure enough space for ingredients to cook evenly. Add gnocchi at the end to prevent mushiness. Dairy alternatives like evaporated milk thicken the soup without heavy cream. Fresh herbs boost aroma, but dried herbs work if fresh are unavailable. Make it veggie-rich by adding carrots or celery with the onion. Freeze soup base without gnocchi; add fresh gnocchi on reheating.