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- 1 pound boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 3 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste In this creamy chicken gnocchi soup, the chicken breasts bring protein and flavor. The diced onion and garlic add a savory base. Chicken broth creates a rich, comforting soup. Heavy cream gives it that extra creamy texture, making each bite feel indulgent. Dried thyme and oregano enhance the taste, while salt and pepper balance everything. - 1 medium carrot, diced - 1 cup celery, diced - 2 cups fresh spinach The diced carrots and celery add crunch and sweetness. Fresh spinach brings color and nutrients, making the soup feel light and fresh. These veggies also help create a well-rounded flavor profile. Together, they enrich the soup with texture and depth. - Grated Parmesan cheese Grated Parmesan cheese is a delightful topping. It adds a salty kick and creaminess. You can sprinkle it on top before serving for a nice finish. If you want a little extra flavor, this is a perfect choice! Start by gathering your slow cooker. Add 2 tablespoons of olive oil to the bottom. Next, chop one medium onion and three cloves of garlic. Add the diced onion and minced garlic to the slow cooker. Then, dice one medium carrot and one cup of celery. Toss these into the mix and stir well. Now, take 1 pound of boneless, skinless chicken breasts. Place them on top of the vegetables in the slow cooker. Pour in 3 cups of chicken broth to cover the chicken and veggies. It's time to add some flavor. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Toss in one bay leaf and add salt and pepper to taste. Stir gently to mix the herbs and seasonings throughout the broth. Cover your slow cooker. If you set it on low, let it cook for 6 to 7 hours. If you choose high, 3 to 4 hours will do. The chicken will turn tender and fully cooked. Once your cooking time is up, it’s time to shred the chicken. Remove the chicken breasts from the slow cooker and use two forks to shred them. After shredding, return the chicken to the pot. Next, mix in 1 cup of heavy cream, 1 pound of potato gnocchi, and 2 cups of fresh spinach. Stir to combine, then cover the slow cooker again. Cook on high for another 30 minutes. This will help the gnocchi cook through and get tender. Before serving, taste and adjust the seasoning if needed. Remove the bay leaf and serve hot. For an extra treat, top with grated Parmesan cheese if you like. Enjoy your creamy chicken gnocchi soup! To get that creamy feel, you can swap heavy cream for half-and-half or coconut milk. Both options work great. If your soup seems too thin, you can thicken it with cornstarch. Just mix one tablespoon of cornstarch with two tablespoons of cold water. Stir that mix into the soup and let it cook for a few more minutes. This helps the soup become thicker and richer. Seasoning makes all the difference in taste. To boost flavor, try adding a splash of lemon juice or a pinch of red pepper flakes. Fresh herbs like basil or parsley can also elevate your soup. Add them just before serving for the best flavor. They bring a bright, fresh taste that makes every spoonful delightful. Cooking times may change based on your slow cooker size. If you have a smaller slow cooker, it may take longer to cook the chicken and gnocchi. Always check the doneness of the chicken. It should be easy to shred and register at least 165°F. For the gnocchi, they are done when they float to the top and feel soft. This ensures you have a perfectly cooked soup every time! {{image_2}} You can change the protein in this soup. Try turkey instead of chicken for a lighter meal. Tofu works well if you want a vegetarian dish. For veggies, swap spinach for kale or add mushrooms for extra flavor. These changes keep the soup fresh and fun! Want to spice things up? Add cayenne for heat or smoked paprika for a smoky taste. For an Italian twist, toss in diced tomatoes. These additions make the soup burst with flavor and will impress your family and friends. If you need a gluten-free option, look for gluten-free gnocchi. Many brands offer great choices that fit your needs. For a dairy-free version, use coconut cream instead of heavy cream. This keeps the soup creamy without dairy while adding a unique taste. For the best taste, store any leftover soup in an airtight container. Make sure it cools first. Place it in the fridge. This soup stays fresh for about 3 to 4 days. Always check for signs of spoilage before eating. To freeze the soup, let it cool completely. Then, scoop it into freezer-safe bags or containers. Remove excess air to prevent freezer burn. Label the bags with the date. The soup can stay frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. Reheat the soup on the stove or in the microwave. Stir well to ensure even heating. Transform leftovers into a new meal! Add more fresh spinach for extra flavor. You can also mix in some cooked noodles or rice. This adds texture and makes it filling. When you reheat, do so gently. Use low heat and stir often. This keeps the creamy texture intact. Serve with a sprinkle of grated Parmesan on top for a tasty finish. Yes, you can use frozen chicken. Just add it directly to the slow cooker. The cooking time will stay the same. Make sure to check that the chicken is cooked through before serving. It should reach an internal temperature of 165°F. Cooking from frozen may add about 30 minutes to the overall cooking time on low. You can store the soup in the fridge for up to three days. Make sure to keep it in a sealed container. If you want to store it longer, place it in the freezer. In the freezer, it lasts up to three months. When you're ready to eat, just thaw it in the fridge overnight. Yes, you can make this soup on the stove. Start by sautéing the vegetables in a pot. Add the chicken and broth next. Bring it to a boil, then reduce to a simmer. Cook for about 20-30 minutes until the chicken is done. Shred it, then stir in the cream, gnocchi, and spinach. Cook for another 5-10 minutes until the gnocchi are tender. This recipe for slow cooker chicken soup is easy and flexible. We started by discussing key ingredients, like chicken, veggies, and cream. Then, we covered step-by-step instructions to ensure great taste. I shared tips for getting that creamy texture and enhancing flavors. You can even change ingredients for different diets. In the end, this soup is perfect for any meal. It’s simple to make and packed with flavors. Enjoy experimenting with the recipe to fit your taste!

Slow Cooker Creamy Chicken Gnocchi Soup

Indulge in the comforting flavors of Creamy Chicken Gnocchi Delight! This slow cooker recipe combines tender chicken, fresh vegetables, and pillowy gnocchi in a rich creamy broth. Perfect for busy days, it’s simple to prepare and delivers a hearty meal your family will love. Ready in just 15 minutes of prep, this dish truly shines in the slow cooker. Click through to explore the full recipe and bring this delicious comfort food to your table!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

1 medium carrot, diced

1 cup celery, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

1 pound potato gnocchi

2 cups fresh spinach

Salt and pepper to taste

2 tablespoons olive oil

Grated Parmesan cheese for serving (optional)

Instructions
 

In a slow cooker, add the olive oil, diced onion, minced garlic, diced carrots, and celery. Stir to combine.

    Place the chicken breasts on top of the vegetables, then pour the chicken broth over everything.

      Add thyme, oregano, bay leaf, salt, and pepper to the slow cooker. Stir gently to combine the seasonings throughout.

        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 cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.

            Stir in the heavy cream, potato gnocchi, and fresh spinach. Cover and cook on high for an additional 30 minutes, or until the gnocchi are cooked through and tender.

              Adjust seasoning with salt and pepper to taste, and remove the bay leaf before serving.

                Serve hot, garnished with grated Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours (on low) | Servings: 6