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Crockpot Chicken Gnocchi Soup

A delicious and warming dish with tender chicken, pillowy gnocchi, and a creamy broth, perfect for any time of year.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts Can use frozen chicken breasts; adjust cooking time.
  • 2 cups chicken broth For a vegetarian version, use vegetable broth.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 16 ounces gnocchi Substitutable with small pasta; adjust cooking time.
  • 1 cup heavy cream Can be replaced with half-and-half or milk for a lighter version.
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. Place the chicken breasts in the crockpot. Add the chicken broth, diced carrots, diced celery, chopped onion, minced garlic, thyme, oregano, salt, and pepper.
  2. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
  3. Once the cooking time is up, carefully remove the chicken from the pot, shred it using two forks, and return the shredded chicken back to the soup.
  4. Add the gnocchi and the heavy cream to the slow cooker. Stir everything together well.
  5. Cook on high for an additional 30 minutes or until the gnocchi are tender. To thicken, mix 1 tablespoon of cornstarch with cold water and stir it into the soup.
  6. For added nutrition, toss in fresh spinach or kale during the last few minutes of cooking.

Notes

Stir the soup occasionally and be careful not to overcook the gnocchi; they should be tender but not mushy. You can serve it with fresh herbs or grated Parmesan cheese for extra flavor and pair it with crusty bread.