Description
This Crockpot Chicken Gnocchi Soup is a creamy, comforting dish perfect for chilly days or busy evenings. Tender shredded chicken, soft gnocchi, and a rich, flavorful broth come together in a one-pot meal that feels like a warm hug. With minimal prep and maximum flavor, it’s ideal for family dinners or make-ahead lunches.
Ingredients
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1 pound boneless, skinless chicken breasts
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1 cup diced carrots
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1 cup diced celery
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups baby spinach, roughly chopped
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1 cup half-and-half or whole milk
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1 tablespoon cornstarch (optional)
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1 package (16 ounces) potato gnocchi
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2 tablespoons olive oil or butter
Instructions
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Place chicken breasts in the bottom of the crockpot.
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Add carrots, celery, onion, and garlic on top.
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Pour in chicken broth and season with thyme, basil, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred it, then return to the crockpot.
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Stir in chopped spinach and half-and-half.
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Mix cornstarch with cold water (if using), add to soup.
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Add gnocchi and cook on high for 20–30 minutes, until gnocchi is tender.
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Drizzle in olive oil or melted butter before serving if desired.
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Serve warm.
Notes
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For extra flavor, stir in shredded cheddar cheese near the end.
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Soup thickens after chilling; add broth or milk when reheating.
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Not suitable for freezing due to cream and gnocchi texture.
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Use fresh gnocchi for best results.
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes (on low)