Description

Enjoy the rich and creamy texture of this Crockpot Chicken Gnocchi Soup that combines tender chicken, pillowy gnocchi, and vibrant vegetables—perfect for cozy dinners and family gatherings.

Ingredients

Scale

1 pound boneless & skinless chicken breasts
3 medium carrots (peeled and diced)
2 celery stalks (diced)
1 small onion (diced)
3 cloves garlic (minced)
4 cups chicken broth
1 teaspoon Italian seasoning
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 10.5-ounce can cream of chicken soup
1 cup heavy cream (or half-and-half)
1 16-ounce package potato gnocchi
2 cups fresh baby spinach leaves
½ cup shredded Parmesan cheese (plus more for serving)
Parsley for garnish

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Instructions

Place chicken breasts in the slow cooker.
Layer the diced carrots, celery, onion, and garlic on top.
Pour in the chicken broth and cream of chicken soup, then add seasoning and stir.
Cover and cook on low for 5–6 hours or high for 3–4 hours.
Shred the tender chicken and return it to the pot.
Add potato gnocchi and heavy cream, stirring to combine.
Cook on high for 30–40 minutes until the gnocchi are tender.
Stir in baby spinach and Parmesan, and cook until the spinach wilts.
Ladle into bowls, garnish with parsley and additional cheese.

Notes

For a lighter version, substitute heavy cream with evaporated milk.
This soup can be frozen for up to 3 months; just leave space in the container.
Adding more vegetables like peas or bell peppers can boost nutrition.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 15g
Cholesterol: 75mg