Description
This cozy, creamy chicken gnocchi soup is an easy slow-cooker meal made with tender chicken, pillowy gnocchi, and a mix of veggies in a rich, herby broth. It’s a healthier spin on a restaurant favorite and perfect for busy weeknights or chilly days.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs
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1 small yellow onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/2 teaspoon salt (more to taste)
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1/4 teaspoon black pepper
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4 cups low-sodium chicken broth
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1 (15 oz) can light coconut milk or half-and-half
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1 (16 oz) package potato gnocchi
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2 cups baby spinach
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1 tablespoon cornstarch (optional, for thickening)
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1 tablespoon water (optional, for thickening)
Instructions
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Add to crockpot:
In the slow cooker, combine chicken, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth. -
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and vegetables are tender. -
Shred chicken:
Remove chicken from the crockpot, shred it with two forks, and return it to the pot. -
Add gnocchi and milk:
Stir in gnocchi and coconut milk (or half-and-half). Cook on high for another 20–30 minutes, or until gnocchi is tender. -
Add spinach:
Stir in baby spinach and cook just until wilted, about 2–3 minutes. -
Optional thickening:
For a thicker soup, mix cornstarch and water, then stir into the soup. Cook for 5–10 more minutes until slightly thickened.
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Serve:
Taste and adjust seasoning. Ladle into bowls and enjoy warm!
Notes
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You can use rotisserie chicken to save time—add it during the gnocchi step.
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Make it dairy-free with coconut milk, or creamier with heavy cream.
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Store leftovers in the fridge for up to 4 days (gnocchi may soften).