Description
This Slow Cooker Chicken Gnocchi Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, fresh vegetables, creamy broth, and pillowy gnocchi, it combines gourmet flavors with the ease of slow cooker convenience. Rich in nutrients and full of savory goodness, this soup makes an ideal weeknight dinner or cozy meal any time.
Ingredients
Scale
Vegetables & Herbs
- 2 ribs celery, chopped
- 1 large carrot, peeled and chopped
- ½ medium onion, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- 1 ½ cups fresh spinach, roughly chopped
Protein
- 2 boneless skinless chicken breasts (about 1 lb)
Liquids & Dairy
- 4 cups low sodium chicken broth
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Other
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
Instructions
- Prepare the slow cooker: Line a 4-6 quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner for easy cleanup.
- Add vegetables and seasonings: Place chopped celery, carrots, onion, dried parsley, minced garlic, dried thyme, salt, pepper, and chicken broth into the slow cooker. Stir to combine all ingredients evenly.
- Add chicken: Submerge the two boneless skinless chicken breasts into the liquid, pressing them down so they are fully immersed in the broth.
- Cook chicken and vegetables: Cover the slow cooker and cook on low heat for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through.
- Shred chicken: Carefully shred the cooked chicken directly in the slow cooker using two forks, or remove the chicken to a cutting board and chop finely, then return it to the soup.
- Thicken soup and add gnocchi: Whisk together the heavy cream and corn starch until smooth. Stir this mixture into the soup along with the small gnocchi.
- Cook gnocchi: Cover the slow cooker again and let it cook on high for 1 hour. During this time, the gnocchi will become tender and the broth will thicken slightly.
- Finish with greens and cheese: Stir in the roughly chopped fresh spinach and grated Parmesan cheese. Adjust seasoning to taste with additional salt and pepper if needed.
- Serve and enjoy: Ladle the warm, creamy soup into bowls and serve immediately for a comforting meal.
- Cleanup: Remove the slow cooker liner to effortlessly clean up after the meal.
Notes
- You can substitute fresh herbs if preferred, but dried herbs are recommended for longer slow cooking.
- If you do not have a slow cooker liner, lightly grease the slow cooker to prevent sticking.
- For a lighter version, substitute half-and-half for heavy cream.
- Use small gnocchi for best texture and cooking time; larger gnocchi may require longer cooking.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove.
- Add a squeeze of lemon juice or some crushed red pepper flakes for an extra flavor boost if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
