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Slow Cooker Chicken Gnocchi Soup

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A comforting dish featuring tender chicken, hearty vegetables, and pillowy gnocchi in a creamy broth, perfect for busy weeknights.

Ingredients

  • 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 celery stalk, diced
  • 1/2 cup carrots, shredded
  • 5 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon ground nutmeg
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1 (16 oz.) package potato gnocchi
  • 3 oz. fresh baby spinach, tightly packed (about 3 cups)

Instructions

  1. Place the chicken breasts in a 6-quart slow cooker. Top with the diced onions, minced garlic, diced celery, and shredded carrots.
  2. Sprinkle the dried basil, Italian seasoning, ground nutmeg, bay leaf, salt, and pepper over the chicken and vegetables.
  3. Pour the chicken broth over the ingredients in the slow cooker to cover everything.
  4. Set your slow cooker to high and cook for 3-4 hours, or on low for 6-8 hours, until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to chop or shred it into bite-sized pieces. Discard the bay leaf.
  6. Return the shredded chicken to the slow cooker. Pour in the heavy cream and add the gnocchi. Cook on high for 30-45 minutes, or until the gnocchi is tender and the soup has thickened slightly.
  7. Toss in the fresh spinach, cover the slow cooker, and let it sit in the residual heat for a few minutes until the spinach wilts.
  8. Adjust seasonings to taste, then ladle the soup into bowls and serve hot. Enjoy!

Notes

Use low-sodium chicken broth for better control over salt levels. For a lighter version, consider substituting half-and-half for heavy cream.

Find it online: https://www.highproteinpro.com/slow-cooker-chicken-gnocchi-soup/