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Creamy Crockpot Chicken Gnocchi Soup

Creamy Crockpot Chicken Gnocchi Soup for Ultimate Comfort

Enjoy the ultimate comfort with this Creamy Crockpot Chicken Gnocchi Soup, brimming with tender chicken, crisp veggies, and delightful gnocchi.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Boneless, Skinless Chicken Thighs or Breasts Substitution: You can use rotisserie chicken added towards the end to save time.
  • 3-4 medium Carrots Prep: Peel and chop.
  • 1-2 stalks Celery Substitution: Green bell pepper could be used.
  • 1/2 medium Yellow or White Onion Prep: Chop.
  • 2 tablespoons Fresh Parsley, chopped Substitution: Fresh basil or Italian herbs can be alternates.
  • 4-5 cloves Garlic, minced Adjust to taste for garlic lovers.
  • 1 tablespoon Italian Seasoning
  • Salt and Black Pepper Seasoning to taste. Adjust especially if not using bouillon.
  • 1 teaspoon Better than Bouillon Chicken Seasoning Base Optional - enhance the broth flavor.
  • pinch Red Pepper Flakes Adds a subtle heat. Adjust based on preference.
  • 4 cups Low-Sodium Chicken Stock or Broth The soup base.
  • 1 cup Cream or Half and Half Can use non-dairy alternatives.
  • 1-2 tablespoons Cornstarch Mix with cool liquid before adding to avoid clumping.
  • 1 pound Potato Gnocchi Choose a high-quality brand.
  • 3 cups Baby Spinach Substitution: Other leafy greens such as kale can be used.
  • 4 slices Cooked Bacon Optional for serving.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare your ingredients: In a large slow cooker, add the boneless, skinless chicken thighs or breasts, chopped carrots, diced celery, chopped onion, minced garlic, and fresh parsley. Sprinkle in the Italian seasoning, salt, pepper, and red pepper flakes, along with the optional Better than Bouillon.
  2. Pour in four cups of low-sodium chicken stock or broth into the slow cooker, stirring to combine.
  3. Cover your slow cooker and set it to cook on low for 6 to 8 hours or on high for about 4 hours.
  4. After the cooking time, shred the chicken directly in the slow cooker or transfer it to a cutting board to shred and return it to the pot.
  5. Whisk together one cup of cream or half and half with one to two tablespoons of cornstarch until smooth. Stir this mixture into the soup, followed by the potato gnocchi and fresh baby spinach.
  6. Cover and cook for an additional 30 to 45 minutes to allow the gnocchi to become tender and the soup to thicken.
  7. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if desired.
  8. Serve the soup in bowls and top with crumbled bacon if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Avoid freezing due to changes in texture.

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