Crockpot Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken breasts or thighs
02 -
1 small onion, diced
03 -
2 garlic cloves, minced
04 -
1 cup shredded carrots
05 -
1/2 cup chopped celery
06 -
1 teaspoon dried thyme
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
4 cups chicken broth
11 -
1 (16 oz) package potato gnocchi
12 -
1 1/2 cups half-and-half
13 -
1 cup fresh spinach, chopped
14 -
2 tablespoons cornstarch
15 -
2 tablespoons water
→ Optional Toppings
16 -
Grated Parmesan
17 -
Fresh parsley
# Instructions:
01 -
Add chicken, onion, garlic, carrots, celery, thyme, Italian seasoning, salt, pepper, and chicken broth to the crockpot.
02 -
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
03 -
Remove chicken, shred with two forks, and return it to the slow cooker.
04 -
Stir in gnocchi and half-and-half. Cook on HIGH for another 30–45 minutes, until gnocchi is tender.
05 -
Stir in spinach and cook just until wilted (5–10 minutes). If you want it thicker, mix cornstarch and water, then stir into the soup and cook a few more minutes until thickened.
06 -
Ladle into bowls and top with Parmesan and fresh parsley, if desired.
# Notes:
01 -
Use rotisserie chicken to speed things up—add it with the gnocchi.
02 -
Sub in kale instead of spinach for a heartier green.
03 -
Refrigerate leftovers for up to 3 days or freeze for up to 2 months.