Crockpot Chicken Gnocchi Soup
A comforting and creamy soup made with chicken, gnocchi, and fresh vegetables, perfect for any occasion.
Equipment
- Slow Cooker 4-6 quart slow cooker recommended.
Ingredients
Main Ingredients
- 2 ribs celery, chopped
- 1 large carrot, peeled and chopped
- 0.5 medium onion, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 0.5 teaspoon dried thyme
- 0.75 teaspoon salt
- 0.25 teaspoon pepper
- 1 pound boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 0.75 cup heavy cream
- 1 tablespoon corn starch
- 3 cups small gnocchi
- 1.5 cups fresh spinach, roughly chopped
- 0.25 cup grated Parmesan cheese
Instructions
- Start by placing a Reynolds Kitchens® Slow Cooker Liner in your 4-6 quart slow cooker for easy cleanup.
- Add the chopped celery, carrot, onion, parsley, garlic, thyme, salt, pepper, and chicken broth to the slow cooker. Stir everything together to combine the flavors.
- Gently place the chicken breasts into the mixture, ensuring they are submerged in the liquid.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender. This slow cooking allows the flavors to meld beautifully.
- Once cooked, carefully shred the chicken right in the slow cooker using two forks or remove it to a cutting board to chop it into bite-sized pieces.
- In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this mixture into the soup along with the gnocchi. Cover and cook on high for an additional hour, until the gnocchi are tender and the broth has thickened slightly.
- Finally, stir in the chopped spinach and grated Parmesan cheese. Taste and adjust the seasonings if needed. Serve warm and enjoy this comforting bowl of soup!
Notes
For a heartier soup, feel free to add more vegetables like peas or corn. If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative.