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Crockpot Chicken Gnocchi Soup

Creamy Crockpot Chicken Gnocchi Soup Recipe

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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp Italian seasoning
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 4 cups chicken broth
  • 1 lb refrigerated potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 2 tbsp cornstarch + 2 tbsp cold water (optional)

Method
 

  1. Place chicken, onion, garlic, carrots, celery, Italian seasoning, salt, pepper, and chicken broth in the slow cooker. Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours, until chicken is tender.
  2. Remove chicken, shred with two forks, and return it to the slow cooker.
  3. Add gnocchi and spinach, stir, and cook on high for 20 to 30 minutes until gnocchi float and taste tender.
  4. Stir in heavy cream and the cornstarch slurry if using. Heat on low for 5 to 10 minutes, without boiling, until steaming and slightly thickened.
  5. Ladle into bowls, top with grated Parmesan and black pepper, and serve hot.

Notes

The soup thickens noticeably as it sits because the gnocchi release starch. When reheating, stir in a small amount of broth to thin it out and return it to a gentle simmer. The cornstarch slurry is optional; the soup is still creamy without it, just a bit thinner.