Ingredients
Main Ingredients
- 1 pound Boneless Skinless Chicken Breasts
- 2 stalks Celery (chopped)
- 1 large Carrot (peeled and chopped)
- ½ Onion (chopped)
- 2 teaspoons Minced Garlic
- 1 teaspoon Dried Thyme Leaves
- 2 teaspoons Italian Seasoning
- 1 teaspoon Poultry Seasoning
- 2 teaspoons Salt
- ½ teaspoon Black Pepper
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 3 Tablespoons Cornstarch
- 1 pound Gnocchi
- 1 cup Fresh Baby Spinach (chopped)
- Fresh Grated Parmesan Cheese (for topping)
Instructions
- Prepare Ingredients and Add to Crock Pot: Place the boneless skinless chicken breasts, chopped celery, peeled and chopped carrot, chopped onion, minced garlic, dried thyme, Italian seasoning, poultry seasoning, salt, black pepper, and chicken broth into a crock pot.
- Slow Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Shred the Chicken: Remove the chicken breasts from the crock pot, shred them with forks, and stir the shredded chicken back into the soup.
- Make Cream Mixture: In a small bowl, whisk together heavy cream and cornstarch until smooth to prepare a thickening agent.
- Add Gnocchi and Cream Mixture: Stir the cream and cornstarch mixture along with the gnocchi into the crock pot. Cover and cook on low for 45 to 60 minutes or on high for 25 to 30 minutes until the gnocchi is tender.
- Add Spinach and Finish the Soup: Stir in the chopped fresh baby spinach and let the soup sit uncovered for 5 to 10 minutes until the spinach wilts and the soup thickens slightly.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese before serving. Enjoy your hearty, creamy chicken gnocchi soup!
Notes
- For thicker soup, let it sit uncovered a little longer after adding the cream mixture and spinach.
- You can substitute heavy cream with half-and-half for a lighter version but reduce cornstarch to 2 tablespoons.
- Use gluten-free gnocchi to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid breaking down the gnocchi.
- If you like, add freshly cracked black pepper or red pepper flakes for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 7 hours 15 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
