Crockpot Chicken Gnocchi Soup
Creamy, comforting chicken gnocchi soup made easily in the slow cooker. Loaded with veggies, chicken, and herbs for a hearty, delicious meal.
Equipment
- - Slow Cooker
- - Cutting board
- - Knife
- Ladle
Ingredients
- - 1 lb boneless skinless chicken breasts
- - 3 medium carrots peeled and diced
- - 2 celery stalks diced
- - 1 small onion diced
- - 3 garlic cloves minced
- - 4 cups low-sodium chicken broth
- - 1 tsp Italian seasoning
- - ½ tsp salt
- - ¼ tsp black pepper
- - 1 10.5 oz can cream of chicken soup
- - 1 cup heavy cream or half-and-half
- - 1 16 oz package potato gnocchi
- - 2 cups baby spinach
- - ½ cup shredded Parmesan cheese
- - Fresh parsley for garnish
Instructions
- Add chicken, veggies, garlic, broth, cream soup, and seasonings to the slow cooker.
- Cook on low for 5–6 hours or high for 3–4 hours.
- Remove chicken, shred it, and return to pot.
- Stir in cream and gnocchi. Cook on high for 30–40 minutes.
- Add spinach and Parmesan. Cook 5–10 minutes more.
- Garnish with parsley and serve warm
Notes
- Make it lighter with half-and-half
- Freeze before adding gnocchi/cream
- Add chili flakes for heat
- Substitute kale for spinach if desired
- Freeze before adding gnocchi/cream
- Add chili flakes for heat
- Substitute kale for spinach if desired