Description
A heartwarming chicken gnocchi soup made in the crockpot, perfect for chilly days with tender chicken, hearty gnocchi, and vibrant vegetables.
Ingredients
Scale
- ½ medium yellow onion, diced (about ½ cup)
- 1 cup grated carrots (2–3 medium carrots)
- 3 celery ribs, sliced (about 1 cup)
- 1 clove garlic, minced
- 3 cups baby spinach
- 1 pound boneless, skinless chicken breasts
- Salt and pepper to taste
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- 1 tablespoon cornstarch (use 2 tablespoons for thicker soup)
- 1 (12-oz) can evaporated milk
- 1 (16-oz) package gnocchi
Instructions
- Place the diced onions, grated carrots, and sliced celery at the bottom of your slow cooker.
- Season the chicken breasts with salt and pepper and place them on top of the vegetables.
- In a separate bowl, whisk together chicken broth, garlic powder, dried thyme, dried rosemary, and minced garlic. Pour over chicken and veggies.
- Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours until chicken is cooked through and shreds easily.
- Remove chicken, let it rest for 2-3 minutes, then shred it.
- Whisk cornstarch into the evaporated milk and pour it into the slow cooker along with the shredded chicken.
- Stir in the gnocchi, cover, and cook on HIGH for 45 minutes until gnocchi are tender.
- Add baby spinach and let it wilt for 1-2 minutes before serving.
Notes
For a thicker soup, add more cornstarch or cook uncovered for a bit. You can customize with fresh herbs or adjust for spice according to preference.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg