Description
This Slow Cooker Chicken Gnocchi Soup is a comforting and hearty dish perfect for chilly days. Tender chicken breasts slow-cooked with celery, carrots, onion, and herbs create a flavorful broth that’s creamy and thickened with heavy cream and cornstarch. Soft gnocchi and fresh spinach are added towards the end, finished with a sprinkle of Parmesan cheese for richness. This easy, hands-off recipe yields a satisfying meal with minimal prep and cleanup.
Ingredients
Scale
Vegetables and 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
Proteins
- 2 boneless skinless chicken breasts (about 1 lb)
Liquids and Dairy
- 4 cups low sodium chicken broth
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Others
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- 3 cups small gnocchi (500g)
- 1 ½ cups fresh spinach, roughly chopped
Instructions
- Prepare the slow cooker: Line your 4-6 quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner to make cleanup easy.
- Add ingredients for base: In the slow cooker, combine the chopped celery, carrots, onion, dried parsley, minced garlic, dried thyme, salt, pepper, and chicken broth. Stir well to mix all the flavors together.
- Add chicken: Place the two boneless skinless chicken breasts into the slow cooker, pressing them down gently into the liquid to ensure they are covered.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender and the chicken is fully cooked through.
- Shred the chicken: Carefully shred the chicken directly in the slow cooker using two forks. Alternatively, remove the chicken to a cutting board to chop into bite-sized pieces, then return to the cooker.
- Thicken and add gnocchi: In a separate bowl, whisk together the heavy cream and cornstarch until smooth. Stir this mixture along with the gnocchi into the slow cooker. Cover and cook on high for 1 hour until the gnocchi is tender and the broth has thickened slightly.
- Finish the soup: Stir in the fresh chopped spinach and grated Parmesan cheese. Adjust seasoning with extra salt and pepper to taste. Serve hot and enjoy.
- Clean up: Remove and discard the slow cooker liner for an effortless cleanup experience.
Notes
- Use low sodium chicken broth to better control the salt level of the soup.
- For an extra creamy soup, you can substitute half-and-half for the heavy cream.
- If fresh spinach is unavailable, frozen spinach can be used but make sure to drain excess water before adding.
- Gnocchi may vary in cooking time depending on size; check for tenderness before serving.
- This soup can be frozen in airtight containers for up to 3 months. Reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
