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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 3 carrots, sliced - 3 celery stalks, sliced - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste For this soup, I start with the heart of the dish: the chicken. I choose boneless, skinless chicken breasts for tenderness. They cook well and shred easily. I add olive oil to give a nice flavor to the soup. Next, I include diced onion and minced garlic for sweet and savory notes. Carrots and celery bring color and crunch. They soften as they cook, adding depth to the soup. I pour in low-sodium chicken broth, which forms the base. Dried thyme and oregano give warmth and earthiness. I finish with salt and pepper to balance all the flavors perfectly. - 2 cups baby spinach - 1 package (16 oz) gnocchi - 1 cup heavy cream - Fresh parsley, chopped (for garnish) For garnishes and add-ins, I love to stir in baby spinach. It wilts nicely and adds nutrition. Gnocchi is the star here, providing a soft, chewy texture. I add heavy cream for richness, making the soup creamy and smooth. Finally, I sprinkle fresh parsley on top. It brightens the dish and adds a pop of color. Each ingredient plays a role in creating a warm, satisfying meal. To start, heat one tablespoon of olive oil in a skillet over medium heat. Add one medium onion, diced. Sauté it until it turns translucent, which takes about five minutes. Next, stir in three cloves of minced garlic. Cook this mixture for one more minute until it smells really nice. Now, layer the cooked onion and garlic into your slow cooker. On top of that, add three sliced carrots and three sliced celery stalks. Finally, place one pound of boneless, skinless chicken breasts right on top. Pour in four cups of low-sodium chicken broth. Sprinkle in one teaspoon each of dried thyme and oregano. Don't forget to add salt and pepper to taste. Cover your slow cooker and set it to cook on low for six to seven hours, or on high for three to four hours. You want the chicken to be fully cooked and tender. When your timer goes off, take the chicken out and shred it using two forks. This will make it easy to mix back into the soup. Now, return the shredded chicken to the slow cooker and stir in one package of gnocchi. Let everything cook on high for an additional thirty minutes. This allows the gnocchi to become tender and fluffy. When the gnocchi are ready, reduce the heat to low. Stir in one cup of heavy cream and two cups of baby spinach. Cook this for five more minutes until the spinach wilts and the soup is heated through. Serve your soup hot, and for a nice touch, garnish it with chopped fresh parsley. Enjoy your cozy bowl of chicken gnocchi soup! To get the best soup, adjust the cooking time based on your slow cooker. If you are short on time, cook on high for 3 to 4 hours. For a richer flavor, cook on low for 6 to 7 hours. You can swap the chicken for turkey or tofu for a different taste. If you want a lighter soup, use low-fat cream or milk. Add more veggies like zucchini or bell peppers for extra nutrition. This soup pairs well with crusty bread or a fresh salad. A side of garlic bread adds a nice touch, too. For garnishes, fresh parsley brightens the dish. You can also sprinkle some grated Parmesan cheese on top for extra flavor. A squeeze of lemon adds freshness that balances the creaminess. {{image_2}} You can change the chicken in this soup. Try using ground turkey or shredded tofu. These swaps keep the dish hearty and tasty. Each protein gives a new twist. You can also switch up the veggies. Instead of carrots and celery, add peas, corn, or even zucchini. These choices bring fresh flavors and colors. You can use any veggies you love. To give the soup more taste, add spices or herbs. A pinch of paprika or red pepper flakes adds warmth. Fresh herbs like basil or dill can lift the flavor too. If you want a creamier soup, turn it into a chowder. Add more cream and some diced potatoes. This makes the soup rich and filling. You can tailor it to your taste. Enjoy the fun of creating your own version! You can store leftovers in the fridge for up to four days. Place the soup in an airtight container. When you want to reheat, pour it into a pot over medium heat. Stir it often until it is hot. You can also use the microwave. Heat it in short intervals, stirring between each. To freeze the soup, let it cool completely. Then, pour it into freezer bags or containers. Make sure to remove as much air as possible. You can freeze it for up to three months. To thaw, move the soup from the freezer to the fridge for a night. When ready to reheat, warm it on the stove or microwave. Stir in a bit of extra broth if it seems thick. Enjoy your warm, comforting bowl of soup! Can I use frozen gnocchi? Yes, you can use frozen gnocchi. Just add them to the slow cooker around 30 minutes before serving. This way, they will cook perfectly. How can I make this soup gluten-free? To make this soup gluten-free, use gluten-free gnocchi. You can find these at most grocery stores. Also, check the chicken broth label to ensure it's gluten-free. Can I prepare ingredients in advance? Yes, you can prep the ingredients ahead of time. Chop the veggies and store them in the fridge. You can even season the chicken and store it in a bag. This saves time on busy days. How to adjust the recipe for larger servings? To make more soup, simply double the ingredients. Use a larger slow cooker if you have one. Just make sure to adjust the cooking time slightly if needed. This blog post covered a comforting soup made with chicken, veggies, and gnocchi. We discussed the key ingredients, cooking steps, and helpful tips to make it perfect. You learned about variations, storage, and how to adapt the recipe. This dish is not just tasty; it’s flexible for many diets. Enjoy cooking this soup, and experiment with your favorite add-ins. With practice, you’ll make a meal everyone will love. Your kitchen will become a place of warmth and joy.

Slow Cooker Chicken Gnocchi Soup

Warm up your day with this comforting slow cooker chicken gnocchi soup that’s as easy as it is delicious! Perfect for busy weeknights, this hearty recipe features tender chicken, flavorful veggies, and fluffy gnocchi in a creamy broth. You'll love how simple it is to prepare—just set it and forget it! Click through to explore the full recipe and bring this cozy meal to your dinner table tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

2 cups baby spinach

1 package (16 oz) gnocchi

1 cup heavy cream

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Place the sautéed onions and garlic into the slow cooker. Add the sliced carrots, celery, and chicken breasts on top. Pour in the chicken broth and sprinkle with dried thyme, oregano, salt, and pepper.

      Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

        Once the chicken is ready, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back to the pot.

          Stir in the gnocchi and let it cook on high for an additional 30 minutes, until the gnocchi are tender and fluffy.

            Finally, reduce the heat to low and stir in the heavy cream and baby spinach. Cook for another 5 minutes until the spinach is wilted and the soup is heated through.

              Serve hot, garnished with chopped fresh parsley.

                Prep Time: 15 minutes | Total Time: 7 hours 30 minutes | Servings: 6