Slow Cooker Chicken Gnocchi Soup
A creamy and savory soup made in the slow cooker with chicken, potato gnocchi, spinach, and Italian herbs, perfect for a cozy dinner.
Ingredients
For the Soup Base
- 4 pieces boneless, skinless chicken breasts (about 1–1.5 lb.)
- 1/2 cup yellow onion, diced
- 4 cloves garlic, minced
- 1 stalk celery, diced
- 1/2 cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 piece bay leaf
- Salt and pepper, to taste
For the Final Stage
- 1 cup heavy cream Can substitute with half-and-half or coconut milk.
- 1 package potato gnocchi (16 oz.)
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
Preparation
- Place the chicken breasts in a 6-quart slow cooker.
- Top the chicken with diced onion, minced garlic, diced celery, and shredded carrots.
- Sprinkle in the dried basil, Italian seasoning, ground nutmeg, bay leaf, and a generous pinch of salt and pepper.
- Pour the chicken broth over the chicken and vegetables. Cover.
Slow Cooking
- Cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender.
- Remove the chicken to a cutting board. Discard the bay leaf. Shred or chop the chicken into bite-sized pieces and return it to the slow cooker.
Final Cooking
- Stir in the heavy cream. Add the gnocchi. Cook on high for 30-45 minutes, until the gnocchi are tender and the soup has thickened slightly. Check after 25-30 minutes.
- Toss in the fresh spinach. Cover and let sit for 5 minutes so the residual heat wilts the spinach.
- Taste and adjust seasoning with salt and pepper. Serve hot.
Notes
For a thicker soup, mash a few gnocchi against the side of the pot or stir in a teaspoon of cornstarch slurry at the end. Serve with grated Parmesan, garlic toast, or a simple arugula salad.