Description
This Crockpot Chicken Gnocchi Soup is a creamy, comforting slow cooker meal loaded with tender chicken, flavorful vegetables, soft gnocchi, and fresh spinach. Perfect for busy days, this easy-to-make soup utilizes simple pantry staples and fresh ingredients for a wholesome, satisfying dinner that requires minimal prep and delivers maximum flavor.
Ingredients
- 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)
- 1 clove garlic, minced
- 3 cups baby spinach (add more or less to taste)
- 1 pound boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- 1 tablespoon cornstarch (use 2 tablespoons for thicker soup)
- 1 (12-oz) can evaporated milk
- 1 (17.5-oz) package gnocchi
Instructions
1. Start by placing diced onions, grated carrots, and sliced celery at the bottom of your crockpot. Season the chicken breasts with salt and pepper on both sides, then place them on top of the vegetables.
2. Combine the chicken broth with dried garlic powder, thyme, rosemary, and minced garlic in a jug. Pour this flavorful mixture over the chicken and vegetables in the crockpot.
3. Set your slow cooker on HIGH and cook for 4 to 5 hours, or switch to LOW and cook for 7 to 8 hours, until the chicken is fully cooked and vegetables are tender.
4. Carefully remove the chicken breasts from the slow cooker onto a cutting board and shred them using two forks to create bite-sized pieces.
5. Whisk the cornstarch into the evaporated milk until smooth. Stir this into the soup along with the shredded chicken and the package of gnocchi. Cover and continue cooking on HIGH for an additional 45 minutes to allow the gnocchi to cook and the soup to thicken.
6. Stir in the baby spinach until wilted, taste and adjust seasoning if needed, then serve the soup immediately for best flavor and texture.
Notes
For a thicker soup, increase cornstarch to 2 tablespoons.
Use low-sodium broth to better control salt levels.
Gnocchi can be fresh or frozen; ensure it is fully cooked but not mushy.
This soup stores well in the refrigerator for up to 3 days and can be frozen without the spinach, which should be added fresh when reheating.
Adjust spinach quantity according to your preference for greens.
- Prep Time: 15 minutes
- Cook Time: 5 hours on HIGH or 8 hours on LOW, plus 45 minutes finishing
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg