Description
This creamy Crockpot Chicken Gnocchi Soup is a comforting, hearty dish perfect for slow cooker lovers. Tender chicken thighs simmer with fresh vegetables, garlic, Italian seasoning, and a savory chicken broth base. The addition of potato gnocchi and baby spinach creates a velvety texture, while cream and cornstarch thicken the soup for a luscious finish. Optional crispy bacon on top adds a smoky contrast, making this an ideal one-pot meal for busy days.
Ingredients
Soup Base
- 1 and 1/2 pounds boneless, skinless chicken thighs or breasts
- 3-4 medium whole carrots (peeled and chopped)
- 1-2 stalks celery (chopped)
- 1/2 medium yellow or white onion (chopped)
- 2 Tablespoons fresh parsley (flat or curly, chopped)
- 4-5 cloves garlic (minced)
- 1 Tablespoon Italian seasoning
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- Pinch red pepper flakes (optional)
- Salt and black pepper to taste (starting with 1/2 teaspoon salt, 1/4 teaspoon pepper)
- 4 cups low-sodium chicken stock or broth
Thickening & Final Ingredients
- 1 cup cream or half and half
- 1-2 Tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
Toppings (Optional)
- 4 slices cooked bacon (crumbled for serving)
Instructions
- Combine Ingredients in Slow Cooker: Place chicken, chopped carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into a large slow cooker. Add Better than Bouillon paste and red pepper flakes if using. Pour chicken broth over the ingredients and gently stir to combine.
- Cook the Soup: Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken and vegetables are tender and cooked through.
- Shred the Chicken: Remove the lid and shred the chicken using two forks directly in the slow cooker or on a cutting board, then return the shredded chicken to the pot. Stir to combine.
- Add Cream and Cornstarch Mixture, Gnocchi, and Spinach: Whisk together cream (or half and half) and 1 tablespoon cornstarch in a small bowl. Pour mixture into the slow cooker along with gnocchi and spinach. Stir well. Cover and set slow cooker to high. Cook for an additional 30-45 minutes until gnocchi is cooked and soup thickens.
- Adjust Thickness: Stir the soup and if it needs thickening, whisk up to 1 more tablespoon cornstarch with an equal amount of cold water and stir it into the soup. Let it thicken for 5 minutes.
- Season to Taste: Taste the soup and adjust salt and pepper as needed. Optionally add a squeeze of lemon juice, fresh basil, or more red pepper flakes to brighten flavors.
- Serve: Ladle soup into bowls and top with crumbled cooked bacon if desired. Serve hot and enjoy!
Notes
- If not using Better than Bouillon, add extra salt (about 1/4 to 1/2 teaspoon) during cooking or to taste at the end.
- For a lighter version, use half and half instead of cream.
- Shredding chicken in a stand mixer is an easy alternative method.
- Gnocchi can be substituted with small pasta shapes if preferred, but cooking times may vary.
- The soup thickens as it rests; adjust cornstarch accordingly for desired texture.
- Adding fresh herbs like basil or a squeeze of lemon can enhance the flavor profile when serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours 5 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
