Description
This creamy crockpot chicken gnocchi soup is a comforting, hearty meal perfect for busy days. Tender chicken breasts slowly cooked with aromatic herbs, vegetables, and soft gnocchi create a rich and flavorful soup finished with creamy milk, heavy cream, and Parmesan cheese for an irresistible smooth texture.
Ingredients
Scale
Chicken & Broth
- 4 boneless skinless chicken breasts
- 6 cups chicken broth
Vegetables & Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 cups baby carrots, sliced
- 1 cup celery, chopped
- 2 cups spinach, chopped
Dairy & Cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 cup grated Parmesan cheese
Pasta
- 1 (16 ounce) package gnocchi
Instructions
- Prepare Chicken: Place the boneless skinless chicken breasts at the bottom of a 6-quart slow cooker to form the base of the soup.
- Add Broth: Pour 6 cups of chicken broth evenly over the chicken breasts to cover and start the cooking process.
- Add Onion: Add the diced medium onion to the slow cooker to provide aromatic depth to the broth.
- Add Garlic: Mince the garlic cloves and incorporate them into the slow cooker for added flavor.
- Add Thyme: Sprinkle 1 teaspoon dried thyme over the ingredients to infuse herby notes.
- Add Rosemary: Sprinkle 1 teaspoon dried rosemary to complement the thyme and enhance aroma.
- Add Salt: Add 1/2 teaspoon salt to season the broth and ingredients.
- Add Black Pepper: Add 1/4 teaspoon black pepper for a mild heat and seasoning balance.
- Add Red Pepper Flakes: Add 1/4 teaspoon crushed red pepper flakes to introduce a subtle spiciness.
- Combine Ingredients: Gently stir the broth and seasonings to mix well without disturbing the chicken too much.
- Cook Chicken: Cover the slow cooker with the lid and cook on low heat for 6 hours until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks to create bite-sized pieces.
- Return Chicken: Place the shredded chicken back into the slow cooker to integrate with the soup.
- Add Carrots: Add 2 cups of sliced baby carrots to introduce sweetness and texture.
- Add Celery: Add 1 cup chopped celery for a slight crunch and freshness.
- Mix Vegetables: Stir the carrots and celery into the soup to combine evenly.
- Cook Vegetables: Cover the slow cooker and continue cooking on low for another hour until the vegetables soften.
- Add Gnocchi: Add the entire 16-ounce package of gnocchi directly into the slow cooker.
- Stir Gnocchi: Mix the gnocchi into the soup so it cooks evenly and absorbs the flavors.
- Cook Gnocchi: Cover and cook for 20 to 30 minutes until the gnocchi are tender and cooked through.
- Add Spinach: Stir in 2 cups chopped spinach to add color, nutrients, and freshness at the end of cooking.
- Add Cream: Pour in 1/2 cup heavy cream and stir into the soup for a rich, smooth texture.
- Add Milk: Add 1/2 cup milk to lighten and balance the creaminess of the soup.
- Add Parmesan: Stir in 1 cup grated Parmesan cheese until melted and fully incorporated, which thickens and flavors the soup.
- Season Soup: Taste and adjust seasoning with additional salt or pepper as needed to suit your preference.
- Serve: Ladle the creamy crockpot chicken gnocchi soup hot into bowls and enjoy a comforting meal.
Notes
- For a thicker soup, reduce the broth slightly or add extra Parmesan cheese.
- Vegetables can be swapped or added according to preference, such as mushrooms or peas.
- Gnocchi can be substituted with small pasta like mini shells or tortellini if desired.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Adjust red pepper flakes to control spiciness, or omit for a milder soup.
