Description
This Crockpot Chicken Gnocchi Soup is a comforting and hearty one-pot meal loaded with tender chicken, fresh vegetables, and fluffy potato gnocchi simmered in a creamy broth. Enhanced with herbs, garlic, and a touch of spice, it’s perfect for an easy, flavorful dinner that requires minimal prep and slow cooking.
Ingredients
Scale
Soup Base
- 2 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups carrots, small diced
- 2 cups white onion, small diced
- 2 cups celery, small diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp Herbes de Provence or poultry seasoning
- 1/8 tsp paprika
- 1/8 tsp red pepper chili flakes (optional)
- 1 Tbsp chicken bouillon (or 1 cube)
- 6 cloves garlic, pressed
- 4 cups chicken stock or broth
- Salt and pepper, to taste
Thickening & Dairy
- 2 1/2–3 Tbsp cornstarch
- 1 cup half and half or heavy cream
Add-ins
- 1 lb potato gnocchi
- 5 oz baby spinach or curly kale, torn or chopped
Garnish
- Fresh Parmesan, for garnish
- 3 oz prosciutto
Instructions
- Prepare crockpot: Add chicken thighs, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, garlic, chicken stock, salt, and pepper into the slow cooker. Stir everything together to combine evenly.
- Cook: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken and vegetables are tender and cooked through.
- Shred chicken: Remove the chicken from the crockpot and shred using two forks. Return the shredded chicken back into the crockpot and stir gently.
- Thicken soup: In a small bowl, whisk cornstarch with a little cold water to create a smooth slurry. Stir this slurry into the crockpot along with the half and half or heavy cream. Cook on high for an additional 15–30 minutes until the soup thickens slightly.
- Add gnocchi and greens: Add the potato gnocchi and torn spinach or kale into the crockpot. Continue cooking for another 10–15 minutes until the gnocchi is tender and the greens are wilted.
- Prepare prosciutto: While the gnocchi cooks, heat a skillet over medium heat and cook the prosciutto until crisp and browned. Remove and drain on paper towels.
- Serve: Ladle the soup into bowls and garnish with crispy prosciutto and freshly grated Parmesan cheese. Enjoy warm.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to stay more tender and flavorful in slow cooking.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce at serving.
- If you want a dairy-free option, substitute half and half with coconut milk and omit the Parmesan garnish.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Make sure not to overcook the gnocchi as it can become mushy; watch carefully during the last cooking step.
