Description
This Slow Cooker Chicken Gnocchi Soup is a comforting and creamy dish featuring tender chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of herbs and vegetables simmered to perfection in a slow cooker.
Ingredients
Scale
Protein and Vegetables
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, shredded
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Liquids and Seasonings
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
Instructions
- Prepare Ingredients: Place the chicken breasts into a 6-quart slow cooker. Top with the diced yellow onion, minced garlic, diced celery, and shredded carrots to build your base flavors.
- Season the Soup: Sprinkle dried basil, Italian seasoning, ground nutmeg, salt, and pepper over the ingredients. Add the bay leaf for added aroma and pour the chicken broth evenly over the contents.
- Cook Chicken and Vegetables: Cover and cook on high for 3-4 hours or on low for 6-8 hours in the slow cooker until the chicken is fully cooked and the vegetables are tender.
- Shred Chicken: Remove the chicken breasts onto a cutting board and chop or shred into bite-sized pieces. Discard the bay leaf from the slow cooker. Return the shredded chicken to the slow cooker to combine with the broth and vegetables.
- Add Cream and Gnocchi: Pour in the heavy cream and add the potato gnocchi. Continue cooking on high for 30-45 minutes until the gnocchi is tender and the soup has thickened slightly.
- Incorporate Spinach: Toss in the fresh baby spinach, cover, and let the soup sit in the residual heat for a few minutes until the spinach wilts and blends into the soup.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Dish out the soup hot and enjoy this comforting meal.
Notes
- This recipe is a comforting copycat version of Olive Garden’s creamy chicken gnocchi soup.
- Use fresh baby spinach for the best texture and flavor, but baby kale can be a substitute.
- For thicker soup, cook the gnocchi a bit longer or add a tablespoon of cornstarch mixed with water before adding the cream.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- Sugar: 2.1 g
- Sodium: 1134 mg
- Fat: 8.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 0.9 g
- Protein: 23.6 g
- Cholesterol: 82 mg
