Description
This Slow Cooker Chicken Gnocchi Soup is a comforting, creamy soup featuring tender chicken, pillowy potato gnocchi, fresh spinach, and a blend of herbs simmered to perfection in a slow cooker. Perfect for an easy weeknight meal, it delivers rich flavors with minimal effort.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
- Prepare ingredients: Place chicken breasts in a 6-quart slow cooker. Add diced onions, minced garlic, diced celery, and shredded carrots on top.
- Season and add broth: Sprinkle dried basil, Italian seasoning, ground nutmeg, bay leaf, salt, and pepper over the ingredients. Pour chicken broth evenly over the chicken and vegetables.
- Cook the soup base: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours until the chicken is cooked through and flavors meld.
- Shred chicken: Remove chicken breasts from the slow cooker and transfer to a cutting board. Shred or chop the chicken into bite-sized pieces. Discard the bay leaf.
- Return chicken and add cream and gnocchi: Add the shredded chicken back into the slow cooker. Pour in the heavy cream, then add the potato gnocchi.
- Cook gnocchi: Cook on high for 45 minutes or until the gnocchi is tender and the soup has thickened to your desired consistency.
- Add spinach and finish: Stir in fresh baby spinach, cover, and allow the residual heat to wilt the spinach into the soup for about 5 minutes.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy your comforting chicken gnocchi soup.
Notes
- Use fresh or store-bought gnocchi; cooking time may vary slightly depending on type.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Vegetables like mushrooms or peas can be added for extra texture and flavor.
- Leftovers keep well in the fridge for up to 3 days; reheat gently to avoid breaking down gnocchi.
- This recipe can be doubled for a larger batch using a bigger slow cooker.
Nutrition
- Serving Size: 1 cup
- Calories: 274 kcal
- Sugar: 2.1 g
- Sodium: 1134.4 mg
- Fat: 8.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 0.9 g
- Protein: 23.6 g
- Cholesterol: 82.1 mg
