Description
This Slow-Cooker Creamy Chicken Gnocchi Soup is a hearty and comforting meal perfect for cozy days. Packed with tender shredded chicken, soft gnocchi, fresh vegetables, and a creamy broth infused with thyme and rosemary, this easy-to-make soup is slow-cooked to perfection for deep flavor and a satisfying texture.
Ingredients
Scale
Vegetables
- 1/2 yellow medium onion, chopped
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 3 cups baby spinach
Protein
- 1 lb. boneless skinless chicken breasts (about 3 breasts)
Herbs and Seasonings
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. fresh thyme
- 3 sprigs rosemary
Liquids and Thickening Agents
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 Tbsp. cornstarch
Other
- 1 (17.5-oz.) package gnocchi
Instructions
- Prepare Vegetables and Chicken: Combine 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 in the slow cooker. Add fresh thyme and rosemary sprigs, then pour in 4 cups of low-sodium chicken broth.
- Slow Cook the Soup Base: Set the slow cooker to high and cook for 4 to 5 hours, or set it on low and cook for 7 to 8 hours, allowing the flavors to meld and the chicken to cook thoroughly.
- Shred Chicken and Thicken Soup: Remove the chicken breasts and rosemary sprigs from the slow cooker, discarding the rosemary. Using two forks, shred the cooked chicken into bite-sized pieces and return it to the slow cooker. Scoop about 1/4 cup of the hot broth into a medium bowl, add 2 tablespoons of cornstarch, and whisk until smooth to make a slurry. Pour this mixture back into the soup to thicken the broth.
- Add Cream and Gnocchi: Stir in 1 cup of heavy cream and the entire package of gnocchi. Cover the slow cooker and continue cooking on high for an additional 45 minutes until the gnocchi are tender and the soup has thickened.
- Finish with Spinach and Seasoning: Stir 3 cups of baby spinach leaves into the hot soup until wilted. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Serve immediately for a warm, creamy, and flavorful soup.
Notes
- You can use any type of gnocchi, but potato gnocchi work best in this recipe.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid breaking down the gnocchi.
- Fresh herbs give the best flavor but dried thyme and rosemary can be used if fresh herbs are unavailable; reduce the quantity by half.
- To speed cooking, use pre-cooked or rotisserie chicken and add it at the end instead of slow cooking raw chicken.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 370
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
