Easy Slow Cooker Chicken Gnocchi Soup (Print version)
Tender chicken, pillowy gnocchi, spinach, and Parmesan in a creamy slow cooker soup that tastes cozy without much hands-on work.
# Ingredients:
For the slow cooker base
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts or thighs, thawed
02 -
2 medium carrots, peeled and diced
03 -
2 celery ribs, diced
04 -
1 small yellow onion, finely diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried Italian seasoning
07 -
1/2 teaspoon dried thyme
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
5 cups (1.2 L) low-sodium chicken broth
For the creamy finish
11 -
1 cup (240 ml) heavy cream
12 -
1 1/2 tablespoons cornstarch
13 -
16 oz (450 g) shelf-stable potato gnocchi
14 -
2 cups (60 g) fresh baby spinach, roughly chopped
15 -
1/2 cup (45 g) grated Parmesan cheese, plus more for serving
16 -
1 tablespoon lemon juice, optional
# Instructions:
01 -
Place the carrots, celery, onion, garlic, Italian seasoning, thyme, salt, pepper, broth, and chicken in a 5- to 6-quart slow cooker. Press the chicken into the broth.
02 -
Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and reaches 165°F.
03 -
Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir.
04 -
Whisk the heavy cream and cornstarch in a small bowl until smooth. Stir the mixture into the slow cooker with the gnocchi.
05 -
Cover and cook on high for 30-40 minutes, until the gnocchi is tender and the broth has lightly thickened.
06 -
Stir in the spinach, Parmesan, and lemon juice if using. Let stand for 5 minutes, then taste and adjust salt and pepper before serving.
# Good to know:
01 -
Use a 5- to 6-quart slow cooker for best results.
02 -
Add gnocchi near the end so it stays tender and does not break down.
03 -
Leftovers thicken in the refrigerator. Thin with broth when reheating.