Slow Cooker Chicken Gnocchi Soup
This Slow Cooker Chicken Gnocchi Soup is the ultimate comfort food, featuring juicy chicken and pillowy gnocchi. Easy to make by simply adding all of the ingredients to the crockpot and let it simmer to perfection for a dinner that’s effortless.
Servings: 7 Servings
Calories: 384kcal
Ingredients
- 48 ounces chicken broth regular or low sodium
- 3/4 cup shredded carrot
- 1/2 cup diced celery
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon flaky poultry seasoning (1/2 teaspoon if using ground)
- 2 teaspoon dried basil
- 1-2 teaspoon salt
- 1-2 teaspoon white or black pepper
- 2-2 1/2 pounds boneless, skinless chicken thighs, breasts or tenderloins
- 3 tablespoons cornstarch
- 2 cups milk
- 16 ounce package ready-made mini gnocchi
- 6 ounces fresh spinach
- 1/2 cup parmesan cheese plus more for garnish
- Garnish: crushed red pepper flakes
Instructions
- To a large Crockpot, stir together broth, carrots, celery, garlic powder, onion powder, flaky poultry seasoning, basil, salt, pepper and chicken.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Uncover and either break apart the chicken inside the Crockpot with a meat chopper or transfer to a bowl, shred with 2 forks, and return to the Crockpot.
- In a small bowl, whisk together cornstarch and milk.
- To the Crockpot, stir in the cornstarch slurry, gnocchi, and spinach.
- Set the Crockpot to the high setting, if not already set on high. Cover and cook until the potato gnocchi is cooked through (15-20 minutes).NOTE: Check pre-package gnocchi directions for the recommended cook time. Some brands require only 5 minutes, so make sure you don't over cook them or they'll dissolve.
- Stir in parmesan cheese. Taste and adjust seasonings to preference. Garnish with parmesan cheese and crushed red pepper flakes.
Video
Notes
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- To make this on the stovetop, simmer step 1 ingredients until the chicken is cooked through. Shred, then add remaining ingredients. Cook until the gnocchi is tender.
- Make this soup even quicker on the stovetop by using a rotisserie chicken. Bring step 1 ingredients to a simmer. Add the cornstarch/milk mixture and gnocchi. Once tender and thickened, about 15-20, add the shredded rotisserie and spinach. Cook until the chicken is heated and spinach has wilted. Lastly, add the parmesan cheese.
- If you can't find gnocchi, you could substitute with a small pasta like mini penne shells or rotini.
- If you want to add a creamier or thicker texture, the milk can be substituted with half & half or heavy cream.
- Feel free to adjust the seasoning according to your taste preferences. Fresh garlic and herbs can be used in place of dried.
- Romano cheese can be used in addition to or along with parmesan for extra richness.
- Consider adding a dollop of pesto, a sprinkle of grated cheese, or a drizzle of olive oil when serving for added flavor and pizzazz.
- Breadsticks or French bread are excellent dippers for this soup!
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Nutrition
Serving: 2cups | Calories: 384kcal | Carbohydrates: 34g | Protein: 44g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1640mg | Potassium: 980mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4855IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 4mg
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