Description
Creamy, comforting, and packed with flavor, this Crockpot Chicken Gnocchi Soup is the coziest one-pot meal for chilly days. Let your slow cooker do the heavy lifting while you enjoy a bowl full of tender chicken, soft gnocchi, and a dreamy, herb-kissed broth.
Ingredients
Units
Scale
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1 cup grated carrots (2-3 medium carrots)
- 3 medium celery stalks, sliced (about 1 cup)
- 1 lb boneless, skinless chicken breasts
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 clove garlic, minced
- 1 tbsp cornstarch (2 tbsp for thicker soup)
- 1 (12-oz) can evaporated milk
- 1 (17.5-oz) package gnocchi
- 3 cups baby spinach (adjust to taste)
Instructions
- Place diced onion, grated carrots, and sliced celery into the Crockpot. Season chicken breasts with salt and pepper and lay over vegetables.
- In a jug, combine chicken broth, garlic powder, thyme, rosemary, and minced garlic. Pour over the chicken and vegetables.
- Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to Crockpot.
- Whisk cornstarch into evaporated milk, then stir into the soup with gnocchi. Cover and cook on HIGH for 45 minutes until gnocchi is soft and broth thickens.
- Stir in baby spinach, let wilt, adjust seasoning, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave. Thin with broth or milk if needed. Use coconut milk for a dairy-free version or gluten-free gnocchi for dietary needs.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
