Slow Cooker Italian Chicken Gnocchi Soup
This slow cooker Italian Chicken Gnocchi Soup is rich, creamy, and loaded with tender chicken, veggies, pillowy gnocchi, and fresh spinach. It’s an easy, hands-off comfort food recipe your family will request again and again!
Servings: 6
Ingredients
- 1 to 2 pounds chicken breast boneless skinless
- 2 ribs celery chopped
- 1 to 2 large carrots peeled and chopped
- 1 medium to large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 3 cups small gnocchi, about 500 g (Dried, refrigerated, or fresh homemade gnocchi.)
- 2 cups fresh spinach roughly 3 ounces, chopped
- ½ cup grated Parmesan cheese
Instructions
- Add the chicken breasts, celery, carrots, onion, garlic, parsley, thyme, salt, pepper, and chicken stock to the slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- In a small bowl, whisk together the heavy cream and cornstarch until smooth. Stir the mixture into the slow cooker.
- Add the gnocchi and cook for an additional 30 minutes on High, until the gnocchi are tender and the soup has thickened.
- Stir in the spinach and Parmesan cheese just before serving. Adjust seasoning with extra salt and pepper, if needed.
- Ladle into bowls and serve warm.
Video
Notes
Slow Cooker Size: 4 to6-quart
Recipe Variations & Substitutions:
- For a lighter version, use half-and-half instead of heavy cream.
- If you prefer a thicker soup, add an extra tablespoon of cornstarch mixed with cold cream or broth. If you like more of the soupy broth, add an additional cup of cream if you'd like.
- If you don't want shredded chicken, you can cut the chicken into bite-sized chunks before putting them into the slow cooker and then don't remove it and shred it later.
- You can add some red pepper flakes at the end to add a little spice if you'd like.
- This soup is really great with spicy sausage used instead of the chicken!
- Add some extra veggies - mushrooms, sun-dried tomatoes, or zucchini all taste delicious.
- If you want to get a head start on this dish, make the soup base ahead and store it in the fridge. Wait to add the gnocchi, cream, and spinach until reheating so they don’t get mushy.
- Once cooked, store leftovers in the refrigerator for up to 3 days. Gnocchi may soften, but the flavor is still wonderful!
Nutrition
Serving: 2cups | Calories: 533kcal | Carbohydrates: 56g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1280mg | Potassium: 637mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3336IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 6mg
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