Description
This Creamy Crockpot Chicken Gnocchi Soup is cozy, creamy, and loaded with tender chicken, soft gnocchi, and veggies. The perfect slow cooker comfort meal for busy weeknights!
Ingredients
1 1/2 pounds boneless, skinless chicken thighs or breasts
3-4 medium carrots, peeled and chopped
1-2 stalks celery, chopped
1/2 medium yellow or white onion, chopped
2 tablespoons fresh parsley, chopped
4-5 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 teaspoon Better than Bouillon chicken base (optional)
Pinch red pepper flakes (optional)
4 cups low-sodium chicken stock or broth
1 cup cream or half and half
1–2 tablespoons cornstarch
1 pound potato gnocchi
3 cups baby spinach
Instructions
Add chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, salt, and pepper to a slow cooker.
Add the Better than Bouillon and red pepper flakes if using.
Pour in chicken stock and gently stir. Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
Shred the chicken in the pot or remove and shred it separately, then return it to the soup.
In a small bowl, whisk cream and 1 tablespoon cornstarch. Stir into soup along with gnocchi and spinach.
Switch to HIGH and cook another 30–45 minutes.
Stir well. For thicker soup, mix another tablespoon of cornstarch with cool water and stir in.
Adjust seasoning to taste. Top with bacon if desired and serve hot.
Notes
Add gnocchi toward the end to prevent it from getting mushy.
Half and half works great for a lighter option.
A squeeze of lemon or fresh basil can brighten the flavor.
Store leftovers in the fridge up to 4 days. Add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner , Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg