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Slow Cooker Chicken Gnocchi Soup Recipe

4 from 1 vote
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Servings 6 people

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts or thighs
  • 3-4 large carrots peeled and chopped
  • 1-2 stalks of celery chopped
  • 1/2 medium white or yellow onion chopped
  • 2 tbsp parsley chopped
  • 4-5 garlic cloves minced
  • 1 tbsp Italian Seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup heavy cream or half and half
  • 2 tbsp cornstarch
  • 1 lbs potato gnocchi
  • 3 cups baby spinach
  • 1 tbsp parmesan cheese for serving

Instructions
 

  • Start by chopping up all your veggies (carrots, celery, onion, parsley, and garlic) on a cutting board.
  • Add the chopped veggies into your crockpot along with the Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and the raw chicken. Also, add in the red pepper flakes if you're using.
  • Pour the chicken broth on top of everything and give it a little stir to combine.
  • Cover and cook on low for 6-8 hours, or high for 4 hours.
  • Keep the slow cooker on, and use two forks to start shredding the chicken. You can even take the chicken out and cut on a cutting board if that's easier for you. But this tender chicken literally just pulls apart with the forks so it makes for an easy way to get shredded chicken in your soup!
  • In a small bowl, whisk together the heavy cream (or half and half) and 1 tablespoon of cornstarch.
  • Combine this cornstarch slurry into the soup and add the gnocchi and spinach as well.
  • Continue cooking for 30-45 minutes more on the high setting. Taste and season with extra salt and pepper before serving.
  • Ladle soup into bowls and top with parmesan cheese and enjoy! Let soup cool and stir in an airtight container in the fridge for up to 4 days.