Start your slow cooker and prepare for a comforting meal with this Creamy Crockpot Chicken Gnocchi Soup! Rich and hearty, this dish is perfect for cold days when you need something warm and satisfying. The flavors blend effortlessly as the chicken, gnocchi, and vegetables cook to tender perfection.
INGREDIENTS
- Chicken: 1 1/2 pounds boneless, skinless chicken thighs or breasts
- Vegetables: 3-4 medium carrots, peeled and chopped; 1-2 celery stalks, chopped; 1/2 medium onion, chopped; 3 cups baby spinach
- Seasoning: 2 tablespoons fresh parsley, chopped; 4-5 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 teaspoon Better than Bouillon chicken seasoning base (optional); salt and black pepper
- Liquids: 4 cups low-sodium chicken stock or broth; 1 cup cream or half and half
- Thickener: 1-2 tablespoons cornstarch
- Gnocchi: 1 pound potato gnocchi
- Optional Toppings: 4 slices cooked bacon, crumbled
INSTRUCTIONS
- Step 1:
- Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large slow cooker. Add the Better than Bouillon paste and red pepper flakes if using.
- Step 2:
- Pour chicken stock or broth over the ingredients and give everything a gentle stir to combine. Cover and cook on low for 6-8 hours or on high for 4 hours.
- Step 3:
- Once the cooking time is complete, remove the lid and shred the chicken directly in the slow cooker using two forks. (You can also remove the chicken and shred it on a cutting board if you prefer.)
- Step 4:
- In a small bowl, whisk together the cream (or half and half) with 1 tablespoon of cornstarch. Pour this mixture into the slow cooker, then add the gnocchi and spinach. Stir well.
- Step 5:
- Turn the slow cooker to high and let it cook for another 30-45 minutes, or until the gnocchi is tender and the soup has thickened slightly.
- Step 6:
- If you’d like the soup to be thicker, whisk together an additional tablespoon of cornstarch with a bit of water and stir it into the soup. It should thicken after a few minutes.
- Step 7:
- Taste and season with additional salt and pepper if needed. For a flavor boost, add a squeeze of lemon juice or sprinkle in fresh herbs like basil or more red pepper flakes.
- Step 8:
- Ladle the soup into bowls, and top each serving with crumbled cooked bacon, if desired. Serve warm and enjoy!
Serving and Storage Tips
- Serving: Serve the soup hot, topped with crumbled bacon for an extra burst of flavor. Garnish with a sprinkle of fresh herbs like basil or parsley to elevate the presentation.
- Side Suggestions: Pair with a fresh side salad or garlic bread to complete this cozy meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools, so add a splash of chicken broth or cream when reheating.
Helpful Notes
- Substitutions: For a lighter option, use half-and-half instead of heavy cream. For a dairy-free version, try coconut cream or your favorite non-dairy milk.
- Chicken Options: Use rotisserie chicken if you’re short on time. Just shred it and add it during the last 30 minutes of cooking.
- Flavor Boost: Add a squeeze of fresh lemon juice or a dash of red pepper flakes before serving for added zest and spice.
Tips from Well-Known Chefs
- Chef Tip: “Add the cream toward the end to keep it from curdling and maintain a silky texture.” - Chef Sarah Johnson
- Cooking Tip: “When adding gnocchi to soups, always add it in the last stage of cooking to avoid over-softening.” - Chef Michael Lin
WHY YOU'LL LOVE THIS RECIPE
- This soup is creamy, comforting, and perfect for chilly nights.
- Easy to make with minimal prep time – ideal for busy schedules.
- The addition of gnocchi adds a fun twist, making each bite hearty and satisfying.
VARIATIONS
- Spicy Kick: Add extra red pepper flakes or a dash of hot sauce for more heat.
- Vegetarian Option: Replace the chicken with mushrooms or chickpeas and use vegetable broth.
- Herb Swap: Experiment with fresh rosemary or thyme in place of parsley for a new depth of flavor.