Save it
A bowl of creamy chicken gnocchi soup brings warmth on the coldest days. This slow cooker version combines tender chicken, pillowy potato gnocchi, and fresh vegetables in a rich, velvety broth that tastes like it simmered all day - because it did!
After countless attempts at recreating my favorite restaurant's version, this slow cooker method turned out even better - the long, gentle cooking creates incredible depth of flavor.
Essential Ingredients Selection
- Chicken thighs: More flavor than breasts
- Fresh gnocchi: Find in refrigerated section
- Baby spinach: Add at end to keep bright
- Heavy cream: Creates silkiest texture
- Fresh herbs: Dried won't give same punch
Detailed Cooking Steps
- Step 1: Layer for success
- Place chicken on bottom. Add firm vegetables next. Save delicate ingredients for later.
- Step 2: Build the base
- Use low-sodium broth for control. Add seasonings gradually. Let flavors develop slowly.
- Step 3: Perfect the finish
- Shred chicken while hot. Add cream slowly to prevent curdling. Cook gnocchi just until tender.
- Step 4: Master the texture
- Adjust thickness with cornstarch. Add spinach last. Let rest before serving.
My Italian grandmother would say a soup isn't finished until you've tasted and adjusted the seasoning at least three times.
This soup has become our Sunday tradition. There's something magical about coming home to the aroma of herbs and chicken after a long day out - it's like a warm hug in a bowl.
Frequently Asked Questions
- → Can I use frozen chicken?
- Yes, but add an extra hour to the cooking time if using frozen chicken.
- → What can I substitute for gnocchi?
- Try tortellini or small pasta shapes if you can't find gnocchi.
- → Can I freeze this soup?
- Freeze without cream and gnocchi, add these when reheating for best results.
- → Can I use milk instead of cream?
- Half and half works best, milk may be too thin and could separate.
- → How do I store leftovers?
- Keep in airtight container in fridge for up to 3 days. Reheat gently.