Crockpot Chicken Gnocchi Soup
A heartwarming and creamy soup made with tender chicken, soft gnocchi, and vibrant vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound boneless & skinless chicken breasts Tender and juicy
- 3 medium carrots, peeled and diced For natural sweetness
- 2 stalks celery, diced For fresh, crisp texture
- 1 small onion, finely diced Adds depth and aroma
- 3 cloves garlic, minced For a fragrant kick
- 4 cups chicken broth Rich and savory, use low-sodium if desired
- 1 teaspoon Italian seasoning For a lovely blend of herbs
- 0.5 teaspoon salt Adjust to taste
- 0.25 teaspoon black pepper For a subtle warmth
- 1 10.5-ounce can cream of chicken soup Creamy and rich
- 1 cup heavy cream (or half-and-half) For an indulgent finish
- 1 16-ounce package potato gnocchi Wonderfully soft and pillowy
- 2 cups fresh baby spinach leaves Vibrant and nutritious
- 0.5 cup shredded Parmesan cheese Plus more for serving
- to taste Parsley For garnish
Instructions
Preparation
- Begin by preparing your ingredients. Dice the carrots, celery, onion, and garlic.
- In your slow cooker, add the chicken breasts, followed by the diced vegetables.
- Pour in the chicken broth, and then sprinkle in the Italian seasoning, salt, and pepper. Mix gently.
- Add the cream of chicken soup into the mix and stir in the heavy cream.
Cooking
- Set your slow cooker to low heat and let it cook for about 6 to 8 hours.
- As the cooking time nears its end, shred the chicken in the pot using two forks.
- Add in the gnocchi and spinach, stirring gently.
- When ready to serve, check the seasoning and serve with Parmesan cheese and parsley.
Notes
Be careful not to add the gnocchi too early to prevent them from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.