Crockpot Chicken Gnocchi Soup
A delicious and warming dish with tender chicken, pillowy gnocchi, and a creamy broth, perfect for any time of year.
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
Instructions
Preparation
- Place the chicken breasts in the crockpot. Add the chicken broth, diced carrots, diced celery, chopped onion, minced garlic, thyme, oregano, salt, and pepper.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
- 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.
- Add the gnocchi and the heavy cream to the slow cooker. Stir everything together well.
- 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.
- 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.
