Name: Slow Cooker Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 4 boneless, skinless chicken breasts (about 1–1.5 lb.); 1/2 yellow onion, diced; 4 cloves garlic, minced; 1 celery stalk, diced; 1/2 cup carrots, shredded; 1 tsp dried basil; 1 tsp Italian seasoning; 1/4 tsp ground nutmeg; 1 bay leaf; Salt and pepper, to taste; 5 cups chicken broth; 1 cup heavy cream; 1 (16 oz.) package potato gnocchi; 1 tbsp of cornstarch; 2 tbsp of cold water; 3 cups fresh baby spinach, tightly packed

Description

This Slow-Cooker Chicken Gnocchi Soup is one of those dishes you’ll want to keep in your back pocket. It’s so easy to throw together and fills the house with the most amazing smells while cooking. Whether you’re meal-prepping for the week or just looking for something cozy to curl up on a chilly evening, this soup has your back.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1–1.5 lb.)
1/2 yellow onion, diced
4 cloves garlic, minced
1 celery stalk, diced
1/2 cup carrots, shredded
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp ground nutmeg
1 bay leaf
Salt and pepper, to taste
5 cups chicken broth
1 cup heavy cream
1 (16 oz.) package potato gnocchi
1 tbsp of cornstarch
2 tbsp of cold water
3 cups fresh baby spinach, tightly packed

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Instructions

Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
Pour chicken broth over the chicken and veggies.
Cook on high for 3-4.5 hours or low for 6-8 hours.
Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in the slow cooker. This will help thicken the soup. This will help thicken the soup, but you can leave it out if you prefer a less thick soup.
Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
Serve hot and enjoy!

Notes

Thickening the soup – You can thicken the soup by making a cornstarch slurry with one tablespoon of cornstarch mixed with two tablespoons of cold water. If the consistency isn’t thick enough for you even after adding the slurry, increase in small increments until it’s the consistency you like.
Storage– Let cool and store tightly covered in the refrigerator for up to three days.
Reheating– The best method for reheating will be over the stovetop. Reheat gently over medium-low heat. A gentle reheating will keep the creamy sauce from breaking.

Prep Time: 10 minutes
Cook Time: 4 hours