Slow Cooker Chicken Gnocchi Soup

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Slow Cooker Chicken Gnocchi Soup

Slow Cooker Chicken Gnocchi Soup is the ultimate comfort food. Creamy and flavorful, full of tender chicken and gnocchi, it's the perfect remedy for chilly days.

Prep Time15

Cook Time6 20

Total Time6 35

Course: Soup

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Linda Warren

Ingredients

1 ½ pounds boneless skinless chicken breasts, about 2 large chicken breasts
1 cup carrots shredded
½ yellow onion diced
3-4 cloves garlic minced
1 celery stalk diced
2 teaspoons Italian Seasoning
1 teaspoon dried basil
¼ teaspoon ground nutmeg
1 bay leaf
½ teaspoon salt
½ teaspoon black pepper
6 cups chicken broth
1 cup half and half or cream
2 Tablespoons cornstarch
12 ounces potato gnocchi
2 cups fresh baby spinach or regular spinach, chopped
Garnish: grated Parmesan cheese, parsley

Instructions

Place chicken breasts in the bottom of a large crockpot. Add carrots, onion, garlic and celery on top. Sprinkle in seasonings.
Pour chicken broth over all the ingredients. Cover and cook on low for 6-7 hours or until the chicken is fork tender.
Remove the chicken, place on a cutting board, and shred the chicken.
Discard the bay leaf from the soup then whisk the half and half and cornstarch together and slowly stir into the soup.
Add the gnocchi and the shredded chicken back into the soup.
Increase the slow cooker to high heat, cover and cook an additional 15-30 minutes or until the gnocchi is done and the soup has thickened.
Just prior to serving, add the spinach to the cooker and cover for a few minutes until it has wilted. Garnish and serve hot!

Notes

STORE/FREEZE/REHEAT

Store cooled soup in an airtight container in the refrigerator for up to 4 days.

To freeze: Let the soup cool to room temperature then store in an airtight container or freezer bag for up to 3 months. It will last longer but the quality will degrade.

Reheat on the stovetop over low heat, stirring frequently.

Nutrition