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Crockpot Chicken Gnocchi Soup

Close-up of a bowl of creamy Crockpot chicken gnocchi soup with shredded chicken, spinach, and gnocchi.
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Make a creamy, Olive Garden-style chicken gnocchi soup in your slow cooker. This easy recipe features tender chicken, soft gnocchi, and spinach in a rich broth.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 5 ounces fresh spinach
  • 17.5 ounces potato gnocchi

Instructions

  1. Place chicken breasts in the bottom of your slow cooker.
  2. Pour chicken broth over the chicken.
  3. Add heavy cream, Parmesan cheese, Italian seasoning, garlic powder, black pepper, and salt to the slow cooker.
  4. Stir to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  7. Stir in the fresh spinach and potato gnocchi.
  8. Cover and cook for an additional 15-20 minutes, or until the gnocchi are tender and the spinach has wilted.
  9. Taste and adjust seasonings if needed before serving.

Notes

  • For a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 30 minutes of cooking.
  • You can store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • This soup is a great option for meal planning and can be a convenient weeknight dinner.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-chicken-gnocchi-soup/