Go Back
Amberly Vahn

Creamy Crockpot Chicken Gnocchi Soup

A creamy, herbaceous soup made with chicken, gnocchi, and fresh vegetables that warms you from the inside out.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Protein
  • 1 lb. boneless, skinless chicken breasts
Group: Vegetables
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 cups fresh spinach
Group: Broth and Seasoning
  • 3 cups chicken broth
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
Group: Pasta and Dairy
  • 1 package (16 oz) potato gnocchi
  • 1 cup heavy cream
Group: For Garnish
  • fresh parsley for garnish

Equipment

  • Crockpot 6-quart recommended
  • Skillet for sautéing
  • Wooden spoon for stirring

Method
 

  1. In a large skillet over medium heat, drizzle olive oil. Once hot, add diced onion and sauté until translucent, about 5 minutes.
  2. Add garlic and carrots, cooking for another 2-3 minutes until they soften.
  3. Transfer the sautéed mixture to a slow cooker and nestle the chicken breasts on top. Pour in the chicken broth and sprinkle with thyme, oregano, salt, and pepper.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Once chicken is cooked, shred it with two forks. Return to the cooker and stir in gnocchi and fresh spinach.
  6. Pour in heavy cream and stir until well combined. Garnish with fresh parsley before serving.

Notes

Overcooking the chicken can result in dryness. Sautéing the vegetables enhances the flavor of the soup.