Prep time: 15 mins | Cook time: 5 hrs 30 mins | Total time: 5 hrs 45 mins | Servings: 10
This creamy crockpot chicken gnocchi soup is one of the perfect slow cooker or crockpot recipes. This delicious soup with a pillowy gnocchi, tender vegetables, and velvety broth is very comforting. Serve a hearty bowl of this soup with garlic bread and a simple side such as spinach salad, arugula salad, and fresh homemade Italian dressing.
Ingredients
1 small onion chopped
1 pound boneless, skinless chicken breasts
3-4 medium carrots, peeled and chopped
4 cloves garlic, minced
1-2 stalks of celery, chopped
2 tsp dried basil
2 tsp Italian seasoning
3 c. fresh baby spinach
4 c. chicken broth
2 tbsp cornstarch
2 12-oz. cans of evaporated milk
2 tbsp cold water
1 1-pound package of potato gnocchi mini if you can find them
4 slices of cooked bacon optional, to serve
1 tsp salt
10-12 cranks of freshly ground black pepper
How to make Creamy Crockpot Chicken Gnocchi Soup
Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.
Step 2: Keep the crockpot on and shred the chicken. You can do this in the pot or cutting board. Return the shredded chicken to the crockpot.
Step 3: To make the slurry, mix the cornstarch and cold water in a small bowl or liquid measuring cup. Stir this into the crockpot. Add both cans of the evaporated milk along with the gnocchi. Mix well, then replace the lid. Continue to cook for an additional 20 to 30 minutes until the soup is a little thick and the gnocchi is tender.
Step 4: Stir in the spinach and cook for another 2 to 3 minutes until wilted. If needed, season with extra salt and pepper.
Step 5: Ladle the soup into serving bowls and serve with some crumbled-cooked bacon. Garnish with fresh herbs. Enjoy!
Notes:
You can increase the amount of cornstarch and water to around 3 tbsp each if you prefer a thicker soup. Or allow the soup to cook longer after adding the milk and gnocchi. Cook further with or without a lid.
To thin out the soup, add water or extra broth, about 1/4 c at a time, stirring well.
Nutrition Facts:
Serving: 1cup, calories: 273 kcal, carbohydrates: 30g, protein: 20g, fat: 9g, saturated fat: 4g, cholesterol: 52mg, sodium: 616mg, potassium: 625mg, fiber: 2g, sugar: 8g, vitamin a: 4090iu, vitamin c: 7mg, calcium: 228mg, iron: 3mg
Ingredients
- 1 small onion chopped
- 1 pound boneless, skinless chicken breasts
- 3-4 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- 1-2 stalks of celery, chopped
- 2 tsp dried basil
- 2 tsp Italian seasoning
- 3 c. fresh baby spinach
- 4 c. chicken broth
- 2 tbsp cornstarch
- 2 12-oz. cans of evaporated milk
- 2 tbsp cold water
- 1 1-pound package of potato gnocchi mini if you can find them
- 4 slices of cooked bacon optional, to serve
- 1 tsp salt
- 10-12 cranks of freshly ground black pepper
Instructions
Step 1: In a large crockpot or slow cooker, place the raw chicken, chopped onion, carrots, celery, minced garlic, basil, Italian seasoning, salt, and pepper. On top, pour the chicken stock or broth. Put the lid on and set to cook for 6 to 8 hours on low or 4 to 5 hours on high.
Step 2: Keep the crockpot on and shred the chicken. You can do this in the pot or cutting board. Return the shredded chicken to the crockpot.
Step 3: To make the slurry, mix the cornstarch and cold water in a small bowl or liquid measuring cup. Stir this into the crockpot. Add both cans of the evaporated milk along with the gnocchi. Mix well, then replace the lid. Continue to cook for an additional 20 to 30 minutes until the soup is a little thick and the gnocchi is tender.
Step 4: Stir in the spinach and cook for another 2 to 3 minutes until wilted. If needed, season with extra salt and pepper.
Step 5: Ladle the soup into serving bowls and serve with some crumbled-cooked bacon. Garnish with fresh herbs. Enjoy!
Notes
You can increase the amount of cornstarch and water to around 3 tbsp each if you prefer a thicker soup. Or allow the soup to cook longer after adding the milk and gnocchi. Cook further with or without a lid. To thin out the soup, add water or extra broth, about 1/4 c at a time, stirring well.
