Description
A hearty and comforting Crockpot Chicken Gnocchi Soup featuring tender chicken, fresh vegetables, aromatic herbs, and soft gnocchi, all simmered slowly in a creamy broth. Perfect for an easy, satisfying meal that requires minimal hands-on time.
Ingredients
Scale
Vegetables
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1 cup grated carrots (2-3 medium if shredding fresh)
- 3 medium sticks celery, sliced (about 1 cup)
- 3 cups baby spinach (add more or less to taste)
- 1 clove garlic, minced
Protein
- 1 pound boneless, skinless chicken breasts
Liquids & Dairy
- 4 cups low-sodium chicken broth
- 1 (12-oz) can evaporated milk
Dry Seasonings & Others
- Salt & pepper, to taste
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon cornstarch (use 2 tablespoons for thicker soup)
- 1 (17.5-oz) package gnocchi
Instructions
- Place vegetables and chicken in slow cooker: Place the diced onion, grated carrots, and sliced celery at the bottom of the slow cooker. Season the chicken breasts with salt and pepper on both sides, then lay them on top of the vegetables.
- Add seasoned broth: In a measuring jug, combine the chicken broth, dried garlic powder, dried thyme, dried rosemary, and minced garlic. Pour this mixture over the chicken and vegetables in the crockpot.
- Slow cook: Cover and cook on HIGH for 4-5 hours, or on LOW for 7-8 hours, until the chicken is cooked through and vegetables are tender.
- Shred chicken: Carefully remove the chicken breasts from the slow cooker to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Finish cooking: Whisk the cornstarch into the evaporated milk until smooth. Stir the milk mixture, shredded chicken, and gnocchi into the soup. Cover and cook for another 45 minutes on HIGH, until the gnocchi are tender and the soup thickens.
- Add spinach and serve: Stir in the baby spinach until wilted. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot.
Notes
- Use 2 tablespoons of cornstarch instead of 1 for a thicker soup consistency.
- Baby spinach can be adjusted based on preference; add more for extra greens.
- Gnocchi can be substituted with small pasta like tortellini if desired.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the gnocchi.
