Description
This Slow-Cooker Creamy Chicken Gnocchi Soup is a comforting and hearty dish made with tender chicken breasts, fresh vegetables, aromatic herbs, and pillowy gnocchi simmered in a rich and creamy broth. Perfect for busy days, this easy-to-make recipe allows you to combine all ingredients in a slow cooker and enjoy a warm, flavorful soup with minimal effort.
Ingredients
Scale
Vegetables & Herbs
- 1/2 yellow medium onion, chopped
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 Tbsp. fresh thyme
- 3 sprigs rosemary
- 3 cups baby spinach
Protein
- 1 lb. boneless skinless chicken breasts (about 3 breasts)
Liquids & Other
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth
- 2 Tbsp. cornstarch
- 1 cup heavy cream
- 1 (17.5-oz.) package gnocchi
Instructions
- Prepare and Assemble Ingredients: Combine the chopped onion, carrots, celery, and minced garlic in the bowl of your slow cooker. Season the chicken breasts on both sides with kosher salt and freshly ground black pepper, then place them on top of the vegetables. Add the fresh thyme and rosemary sprigs to the slow cooker before pouring in the low-sodium chicken broth. This layering ensures the flavors meld beautifully while cooking.
- Cook the Soup: Set your slow cooker to high and cook for 4 to 5 hours, or on low for 7 to 8 hours until the chicken is tender and vegetables are soft. This slow cooking process infuses the broth with rich flavors from the herbs and vegetables.
- Shred Chicken and Thicken Broth: Remove the chicken breasts and rosemary sprigs from the soup, discarding the rosemary. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker. Next, take about 1/4 cup of the hot broth from the slow cooker and transfer it to a medium bowl. Whisk the cornstarch into the broth until smooth, then pour this slurry back into the soup to thicken it nicely.
- Add Cream and Gnocchi: Stir in the heavy cream and add the package of gnocchi to the slow cooker. Cover and cook on high for an additional 45 minutes. This step cooks the gnocchi through while enriching the broth with creaminess.
- Finish with Spinach and Season: Stir fresh baby spinach into the soup until it wilts, which should only take a few minutes. Taste the soup and adjust seasoning, adding more salt or freshly ground black pepper as desired. Serve the soup warm for a comforting meal.
Notes
- You can substitute fresh herbs with 1 teaspoon dried thyme and 1 teaspoon dried rosemary if fresh is unavailable.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- Gnocchi can be replaced with small pasta like mini shells or ditalini, adjusting cooking times accordingly.
- Ensure not to overcook the gnocchi in the slow cooker as it can become mushy.
- This soup freezes well; store in airtight containers for up to 3 months. Reheat gently on the stovetop to preserve texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
