Yield: 4 servings
Crockpot Chicken Gnocchi Soup
Crockpot Chicken Gnocchi Soup is a one-pot meal that will warm you up on a chilly night! Tender chicken, delicious gnocchi, fresh spinach, and creamy broth combine to make a cozy soup that's downright delicious. It's an instant family favorite!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, or thighs
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 cup matchstick carrots
- 1 tablespoon garlic powder
- 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (32 oz) container chicken broth
- 1 (12 oz) can evaporated milk
- 2 tablespoons cornstarch
- 16 oz potato gnocchi
- 2 cups fresh baby spinach leaves, or more if you like
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Instructions
- Using a 6 quart or larger crockpot, add the chicken, onion, celery, carrots, garlic powder, thyme, salt, pepper and chicken broth to the crockpot. Stir well, cover and cook on low for 6 to 8 hours, or high 3 to 4 hours.
- 30 minutes before serving, use 2 forks to shred the chicken. (I like to shred the chicken in larger pieces.) Add the gnocchi to the crockpot, stir lightly.
- Make a cornstarch slurry: In a small bowl, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of evaporated milk. Pour into the soup. Add the rest of the evaporated milk to the crockpot and stir to combine. Place the lid b back on top and cook for 20 to 30 minutes.
- Right before serving, stir in the fresh spinach. Serve warm.
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Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: You can reheat soup in the microwave or on the stovetop over medium-low heat. The soup can thicken overnight, so add a little chicken broth as needed to thin the soup.
Freeze: Freeze cooled soup in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Evaporated Milk: If you do not have evaporated milk, use heavy cream, whole milk or half and half.
Brown Chicken: To make this soup even better, you can brown the chicken breasts in a skillet before adding them to the crockpot. This will help to deepen the chicken flavor of your soup.
Consistency: If you prefer a thicker or thinner soup, you can adjust the amount of cornstarch and evaporated milk that you use in the slurry. For a thicker soup, use more cornstarch and less milk. For a thinner soup, use less cornstarch and more milk.
Cheese: If you want to make this soup even more cheesy and delicious, you can add some grated Parmesan cheese on top of each serving.
Kale: You can substitute kale for the spinach, but kale will need an additional time to soften before serving. If using kale, add it when you add the gnocchi to the crockpot.
Nutrition
Serving: 1 serving, Calories: 556kcal, Carbohydrates: 61g, Protein: 49g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 138mg, Sodium: 2136mg, Potassium: 1166mg, Fiber: 5g, Sugar: 12g, Vitamin A: 6100IU, Vitamin C: 11mg, Calcium: 303mg, Iron: 6mg