Slow Cooker Chicken Gnocchi Soup

Name: Slow Cooker Chicken Gnocchi Soup
Yield: 6 servings
Ingredients: 2 1/2 lb. boneless, skinless chicken thighs (or chicken breasts)*; 2 cups carrots, small diced; 2 cups white onion, small diced; 2 cups celery, small diced; 2 Tbsp. fresh parsley, chopped; 1 Tbsp. Herbes de Provence or poultry seasoning; 1/8 tsp. paprika; 1/8 tsp. red pepper chili flakes (optional); 1 Tbsp. chicken bouillion, or 1 cube; 6 cloves garlic, pressed thru a garlic press; 4 cups chicken stock or broth; salt and pepper, to taste. Be generous with the salt; 1 lb. potato gnocchi; 2 1/2-3 Tbsp. cornstarch; 1 cup half and half or heavy cream; 5 oz. baby spinach, or curly kale, gently torn or chopped; fresh parmesan, to garnish; 3 oz. prosciutto

User Reviews

4.9

45 reviews

Excellent

Servings
6 servings
Calories
591 kcal
Course
Main Course
Cuisine
American

Slow Cooker Chicken Gnocchi Soup

Ulric Williams

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It doesn't get better than this! My Slow Cooker Chicken Gnocchi Soup is packed with tender chicken, pillowy gnocchi, fresh vegetables, and crispy prosciutto. Perfect for cozy family dinners or meal prep!

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Ingredients

Servings

2 1/2 lb. boneless, skinless chicken thighs (or chicken breasts)*
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp. fresh parsley, chopped
1 Tbsp. Herbes de Provence or poultry seasoning
1/8 tsp. paprika
1/8 tsp. red pepper chili flakes (optional)
1 Tbsp. chicken bouillion, or 1 cube
6 cloves garlic, pressed thru a garlic press
4 cups chicken stock or broth
salt and pepper, to taste. Be generous with the salt
1 lb. potato gnocchi
2 1/2-3 Tbsp. cornstarch
1 cup half and half or heavy cream
5 oz. baby spinach, or curly kale, gently torn or chopped
fresh parmesan, to garnish
3 oz. prosciutto

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Instructions

Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, chicken stock, salt, and pepper in a 6-quart slow cooker.
Gently stir to combine. Cover and cook on high for 4 hours or on low for 7 hours.
Uncover and shred the chicken. I just do this in the slow cooker with two forks, or you can remove to a cutting board if that’s easier. Then add the chicken back in.
Whisk the cornstarch and half-and-half together. Pour into the soup. Add the gnocchi and spinach, and cook for another 30-60 minutes. The soup should thicken and become creamy, keep stirring it and it should thicken. Add a little more cornstarch slurry if not thickening enough for your preference. Taste and adjust seasonings; add more salt and pepper as desired.
To make the crispy prosciutto, preheat the oven to 400°F. Lay prosciutto slices on a parchment lined baking sheet. Bake for 7-8 minutes or until crispy. Allow to cool, then break or chop into pieces.
Ladle into bowls, top with crispy prosciutto, and parmesan, and serve with warm, crusty bread. YUMMMMYYYY!

Notes

Store in the fridge for up to 4 days or freeze for 2-3 months.
Feel free to use less chicken if preferred.

Nutrition Information

Show Details

Serving 1serving Calories 591kcal (30%) Carbohydrates 51g (17%) Protein 39g (78%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Cholesterol 208mg (69%) Potassium 1176mg (34%) Fiber 5g (20%) Sugar 9g (18%) Vitamin C 21mg (23%) Calcium 151mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 591 kcal

% Daily Value*

Serving	1serving
Calories	591kcal	30%
Carbohydrates	51g	17%
Protein	39g	78%
Fat	21g	32%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Cholesterol	208mg	69%
Potassium	1176mg	25%
Fiber	5g	20%
Sugar	9g	18%
Vitamin C	21mg	23%
Calcium	151mg	15%
Iron	6mg	33%