Crockpot Chicken Gnocchi Soup
This Crockpot Chicken Gnocchi Soup is creamy, cozy, and packed with flavor - pure comfort in a bowl. Easy to make and perfect for busy nights!
Servings: 6 servings
Calories: 345kcal
Ingredients
- ½ medium yellow onion diced (about ½ cup)
- 1 cup grated carrots 2-3 medium if shredding fresh
- 3 medium sticks celery sliced (about 1 cup)
- 1 pound boneless, skinless chicken breasts
- salt & pepper to taste
- 4 cups low-sodium chicken broth
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 clove garlic minced
- 1 tablespoon cornstarch add 2 tablespoons for a thicker soup
- 1 (12-oz) can evaporated milk
- 1 (17.5-oz) package gnocchi
- 3 cups baby spinach add more or less to taste
Instructions
- Place vegetables and chicken in slow cooker: Place ½ medium yellow onion (diced), 1 cup grated carrots and 3 medium sticks celery (sliced) at the bottom of the crock. Season 1 pound boneless, skinless chicken breasts on both sides with salt & pepper and sit on top of vegetables.
- Add seasoned broth: Combine 4 cups low-sodium chicken broth, ½ teaspoon dried garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried rosemary and 1 clove garlic (minced) in measuring jug, then pour over chicken and vegetables in crock.
- Slow cook: Cook on HIGH for 4-5 hours, or on LOW for 7-8 hours.
- Shred chicken: Open lid of slow cooker and remove chicken to a wooden board, then shred chicken with two forks.
- Finish cooking: Whisk 1 tablespoon cornstarch (use 2 tablespoons for thicker soup) into 1 (12-oz) can evaporated milk, then stir into soup together with 1 (17.5-oz) package gnocchi and shredded chicken. Cover and cook for another 45 minutes on HIGH.
- Add spinach and serve: Stir 3 cups baby spinach (add more or less to taste) into soup until wilted. Check for seasoning and serve immediately.
Video
Notes
Ingredient notes
- Chicken: Boneless skinless chicken thighs may be used in place of chicken breast; cooking time stays the same.
- Evaporated milk – Creamy but light; swap with half-and-half.
- Gnocchi – Fresh or frozen; or sub small pasta, small cheese tortellini or diced potatoes (cooking times will vary!)
- Spinach – Kale or Swiss chard also work, but need longer to wilt/cook.
- Cornstarch – Thickens soup; only add after whisking into cold liquid, never add directly to hot liquids.
Recipe tips
- Adjust thickness with cornstarch (thicker) or broth (thinner).
- Use fresh herbs if available (3x the dried amount).
- Taste and season before serving for best flavor.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently, adding broth if needed to thin.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 42g | Protein: 27g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 509mg | Potassium: 756mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4553IU | Vitamin C: 7mg | Calcium: 199mg | Iron: 4mg