Crockpot Chicken Gnocchi Soup
This Crockpot Chicken Gnocchi Soup is creamy, cozy, and packed with tender chicken, pillowy gnocchi, and colorful vegetables. Everything simmers together in the slow cooker for an easy comfort-food dinner, making this rich and satisfying soup perfect for chilly evenings, busy weeknights, or a relaxed family meal.
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Servings: 6
Equipment
- 6-quart slow cooker
- Large Skillet
- Chef's Knife
- Small Bowl
Ingredients
For the Soup
- 1½ pounds boneless skinless chicken breasts
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup evaporated milk
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- 1 pound potato gnocchi
- 3 cups fresh baby spinach
For the Bacon
- 4 slices bacon chopped
For Serving
- Freshly grated Parmesan cheese
- Fresh parsley
- Crusty bread
Instructions
- Place the chicken breasts in the slow cooker along with the onion, carrots, celery, garlic, chicken broth, basil, Italian seasoning, thyme, poultry seasoning, salt, and black pepper.
- Cover and cook on LOW for 6 to 7 hours or until the chicken is tender and cooked through. You can also cook it on HIGH for about 3½ to 4 hours.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
- Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the mixture into the soup along with the evaporated milk.
- Add the gnocchi and stir gently to combine. Cover and cook on HIGH for about 30 to 45 minutes, or until the gnocchi are tender and the soup has thickened.
- While the gnocchi cook, heat a skillet over medium heat. Add the chopped bacon and cook until crisp. Transfer to a paper towel-lined plate, leaving about 1 teaspoon of bacon fat in the skillet.
- Add the minced garlic to the skillet and cook for about 30 seconds. Add the spinach and sauté until just wilted.
- Stir the spinach and crispy bacon into the slow cooker. Taste and adjust the seasoning with additional salt and black pepper if needed.
- Ladle the hot soup into bowls and finish with freshly grated Parmesan and chopped parsley. Serve with crusty bread for dipping.
Notes
- For the best texture, add the gnocchi toward the end of cooking so they don't become overly soft.
- The soup thickens considerably as it sits because the gnocchi absorb some of the broth. Add a splash of chicken broth or milk when reheating if needed.
- Evaporated milk gives the soup a creamy texture without making it as heavy as a traditional cream-based soup.
- Chicken thighs can be used instead of chicken breasts for a richer, more tender result.
- For a bacon-free version, simply omit the bacon and sauté the garlic and spinach in a little olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.