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Crockpot Chicken Gnocchi Soup

Creamy Crockpot Chicken Gnocchi Soup for Cozy Nights

A comforting Crockpot Chicken Gnocchi Soup combining chicken, gnocchi, and vibrant vegetables in a creamy broth, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 7 hours
Thickening Time 45 minutes
Total Time 8 hours
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs boneless skinless chicken thighs or breasts provides a hearty and protein-filled foundation
  • 3-4 medium carrots peeled and chopped for sweetness and texture
  • 1-2 stalks celery chopped to add depth of flavor
  • 0.5 medium onion chopped to enhance the aroma
  • 2 tbsp fresh parsley chopped for freshness
  • 4-5 cloves garlic minced for robust flavor
  • 1 tbsp Italian seasoning for infusion of herb notes
  • salt and black pepper to taste
  • 1 tsp Better than Bouillon Chicken Base optional to enrich the broth
  • a pinch red pepper flakes optional for a hint of spice
For the Broth
  • 4 cups low-sodium chicken stock or broth to create the luscious base
For Creaminess
  • 1 cup cream or half and half for rich, creamy texture
  • 1-2 tbsp cornstarch to thicken the soup
For the Heartiness
  • 1 lb potato gnocchi the star of the dish
  • 3 cups baby spinach to incorporate nutritious greens
  • 4 slices cooked bacon optional for serving

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by placing the diced chicken, peeled and chopped carrots, chopped celery, and onion into your slow cooker. Sprinkle in the minced garlic, fresh parsley, Italian seasoning, and season with salt and pepper.
  2. Next, pour the low-sodium chicken stock over the chicken and vegetables, ensuring everything is well covered. Gently stir the mixture to combine.
  3. Set the slow cooker to cook on low for 6-8 hours or on high for 4 hours. Cover the pot and let the ingredients meld together.
  4. Once the cooking time is up, carefully uncover the slow cooker. Using two forks, shred the chicken directly in the pot.
  5. In a separate small bowl, whisk together the cream and cornstarch until smooth. Pour this creamy mixture into the soup while adding the uncooked gnocchi and fresh baby spinach.
  6. Cover the slow cooker again and switch the setting to high for an additional 30-45 minutes.
  7. Once the soup is thickened, give it a good stir and taste the flavors. Adjust seasoning with additional salt or pepper.
  8. Finally, ladle the soup into bowls and garnish with crispy bacon if using.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

This recipe is perfect for busy weeknights and can be adjusted with various vegetables or protein options.

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