Crockpot Chicken Gnocchi Soup
A comforting and creamy soup made with tender chicken, soft gnocchi, and fresh vegetables, perfect for busy days and cozy nights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Thighs can be used for extra juiciness.
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Use low-sodium broth for better control over saltiness.
- 1 package (16 oz) gnocchi
- 1 cup heavy cream Can substitute with half-and-half or non-dairy alternatives.
- 2 cups fresh spinach Kale can be used as an alternative.
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
Preparation
- Dice the carrots, celery, and onion.
- Mince the garlic.
Cooking
- Layer the chicken breasts in the bottom of the crockpot.
- Add the diced carrots, celery, onion, and garlic on top.
- Pour the chicken broth over the layers.
- Sprinkle in the thyme, oregano, salt, and pepper. Gently stir to combine.
- Set the crockpot to low for 6-8 hours or high for 3-4 hours.
- After cooking, shred the chicken using two forks and return it to the soup.
- Stir in the gnocchi and increase the heat setting to high, cooking for an additional 30 minutes.
- Add the heavy cream and spinach, stirring until the spinach wilts.
Serving
- Ladle the soup into bowls, including gnocchi and vegetables.
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Notes
Serve with crusty bread or salad. Garnish with fresh herbs and black pepper. Keep leftovers in the crockpot on low for a buffet-style setup, stirring occasionally.