Description
Creamy and comforting crockpot chicken gnocchi soup featuring tender chicken, pillowy potato gnocchi, veggies, and a rich garlic‑herb broth.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream or half‑and‑half
- 16 oz potato gnocchi (frozen or refrigerated)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Place chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, oregano, salt, and pepper in crockpot. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and vegetables are tender.
- Use two forks to shred chicken directly in the crockpot.
- Stir in butter until melted.
- Add gnocchi and frozen peas (if using); cook on HIGH for another 20–30 minutes, until gnocchi are tender.
- Reduce heat to LOW, stir in heavy cream, simmer 5 minutes until warmed through—do not boil after adding cream.
- Adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- Substitute heavy cream with half‑and‑half or milk for a lighter version.
- For extra flavor, sauté onion, celery, and garlic in butter before adding to the crockpot.
- You can use pre‑cooked or rotisserie chicken; add it in the last hour of cooking.
- Stir in a handful of spinach or kale at the end for added greens.
- Store leftovers refrigerated for up to 3 days; freeze without cream for up to 2 months.
- Reheat gently and stir in cream after thawing.