Description
This Crockpot Chicken Gnocchi Soup is a comforting and creamy dish perfect for chilly days. Loaded with tender chicken, pillowy gnocchi, and fresh vegetables, this soup is a hearty meal the whole family will love.
Ingredients
Scale
Chicken Soup:
- 1 pound boneless skinless chicken breasts
- 1 small onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
Additional Ingredients:
- 1 cup half-and-half or heavy cream
- 1 (16-ounce) package potato gnocchi
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
Instructions
- Prepare Chicken Soup: In the crockpot, combine chicken, onion, carrots, celery, garlic, thyme, Italian seasoning, salt, pepper, and chicken broth. Cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
- Shred Chicken: Remove chicken, shred, and return to the crockpot.
- Add Ingredients: Stir in half-and-half, gnocchi, and spinach. Cover and cook on high for 20-30 minutes until gnocchi is tender and soup is slightly thickened.
- Optional Thickening: If desired, stir in cornstarch slurry during the last 10 minutes for a creamier consistency.
- Serve: Add Parmesan cheese before serving.
Notes
- For a lighter version, use evaporated milk or whole milk instead of cream.
- This soup pairs perfectly with crusty bread or a side salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
