Description
This Crockpot Chicken Gnocchi Soup is a creamy and comforting dish perfect for a cozy night in. Loaded with tender chicken, pillowy gnocchi, and flavorful veggies, this soup is sure to become a family favorite!
Ingredients
For the soup:
1 lb boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1 small yellow onion, diced
2 teaspoons dried basil
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 (12 oz) cans evaporated milk
1 (16 oz) package potato gnocchi
For garnish:
2–3 cloves garlic, minced
6 slices bacon, cooked and crumbled
2 cups baby spinach, roughly chopped
Instructions
- Add chicken, carrots, celery, onion, basil, Italian seasoning, poultry seasoning, salt, pepper, and chicken broth to the crockpot. Cover and cook on Low for 6–8 hours or High for 4–5 hours, until chicken is cooked through and vegetables are tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot. Stir in the cornstarch slurry and evaporated milk. Add gnocchi and stir well.
- Cover and cook on High for another 30–45 minutes, or until the soup thickens and gnocchi are tender.
- While soup finishes, cook bacon in a skillet until crispy. Drain most of the grease, then sauté garlic and spinach briefly in the same pan until wilted.
- Stir cooked spinach, garlic, and crumbled bacon into the soup.
- Serve hot, garnished with extra bacon or fresh herbs if desired.
Notes
- Store leftovers in the fridge for up to 3 days.
- For a dairy-free version, use full-fat coconut milk in place of evaporated milk.
- You can use pre-cooked rotisserie chicken—just add it when you stir in the milk and gnocchi.
