Creamy Crockpot Chicken Gnocchi Soup
The ultimate easy comfort food! This creamy chicken gnocchi soup cooks all day in your slow cooker. Packed with tender chicken, pillowy gnocchi, veggies, and spinach in a rich, herby broth. A dump and go dinner!
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts
- 3-4 medium carrots peeled and chopped
- 2 stalks celery chopped
- ½ medium yellow onion chopped
- 4-5 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp Italian seasoning
- ½ tsp salt plus more to taste
- ¼ tsp black pepper plus more to taste
- 1 tsp "Better Than Bouillon" chicken base optional, see notes
- Pinch of red pepper flakes optional
- 4 cups low sodium chicken broth
- 1 cup heavy cream or half and half
- 1-2 tbsp cornstarch
- 1 16 oz package potato gnocchi
- 3 cups fresh baby spinach
- Cooked crumbled bacon for garnish (optional)
Instructions
- To slow cooker, add chicken, carrots, celery, onion, garlic, parsley, Italian seasoning, salt, pepper, bouillon paste (if using), and red pepper flakes.
- Pour broth over top. Stir gently. Cover and cook on LOW 6-8 hrs or HIGH 4 hrs.
- Shred chicken in the pot with two forks.
- In a small bowl, whisk cream with 1 tbsp cornstarch until smooth. Stir mixture into soup.
- Add gnocchi and spinach to soup. Stir, cover, and cook on HIGH for 30-45 mins until gnocchi are tender.
- If soup is too thin, mix 1 tbsp cornstarch with 1 tbsp cool water into a slurry; stir into soup to thicken. Season to taste with salt and pepper.
- Serve hot, topped with crumbled bacon if desired.
Notes
Always mix cornstarch with a cold liquid (slurry) before adding to hot soup to prevent lumps. For a lighter soup, use half and half. Add gnocchi at the end to keep them from getting mushy.