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Crockpot Chicken Gnocchi Soup Recipe

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4.4 from 6 reviews

This Crockpot Chicken Gnocchi Soup is a creamy and hearty comfort food featuring tender shredded chicken, soft gnocchi, and a mix of fresh vegetables simmered to perfection in a velvety broth. Ideal for chilly evenings, this easy-to-make slow cooker recipe combines rich flavors and a satisfying texture with minimal hands-on time.

  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Ingredients

Proteins

  • 1 pound boneless & skinless chicken breasts

Vegetables

  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach leaves

Liquids & Broth

  • 4 cups chicken broth
  • 1 10.5-ounce can cream of chicken soup
  • 1 cup heavy cream or half-and-half

Starches & Dairy

  • 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
  • ½ cup shredded Parmesan cheese plus more for serving

Seasonings

  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

Garnish

  • Parsley for garnish

Instructions

  1. Prepare the base: Place the chicken breasts at the bottom of the slow cooker. Layer the diced carrots, celery, onion, and minced garlic on top of the chicken.
  2. Add liquids and seasoning: Pour in the chicken broth and cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper carefully to combine all ingredients evenly without disturbing the layers too much.
  3. Cook the chicken and vegetables: Cover the slow cooker and cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
  4. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker to mix with the broth and vegetables.
  5. Add gnocchi and cream: Stir the potato gnocchi and heavy cream (or half-and-half) into the soup. Cover and cook on high for an additional 30 to 40 minutes until the gnocchi are soft and the soup thickens to a creamy consistency.
  6. Finish with greens and cheese: Stir in the fresh baby spinach leaves and shredded Parmesan cheese. Let the soup cook for 5 to 10 minutes more, just enough for the spinach to wilt and the cheese to melt into the soup.
  7. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley and additional Parmesan cheese if desired, and serve hot for a comforting meal.

Notes

  • You can substitute half-and-half for heavy cream for a lighter option.
  • Adjust salt to your taste since some cream of chicken soups and broths can be salty.
  • Using shelf-stable gnocchi is convenient, but fresh refrigerated gnocchi also works well.
  • For added flavor, sprinkle some freshly cracked black pepper or red pepper flakes on top before serving.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

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