Description
A creamy, comforting soup made effortlessly in the crockpot! With tender chicken, gnocchi, and fresh spinach in a rich broth, this is a perfect cozy meal for cooler days. It’s quick to assemble, and the slow cooker does all the work!
Ingredients
-
2 ribs celery, chopped
-
1 large carrot, peeled and chopped
-
½ medium onion, finely chopped
-
1 teaspoon dried parsley
-
1 teaspoon minced garlic
-
½ teaspoon dried thyme
-
¾ teaspoon salt
-
¼ teaspoon pepper
-
2 boneless skinless chicken breasts (about 1 lb)
-
4 cups low-sodium chicken broth
-
¾ cup heavy cream
-
1 tablespoon cornstarch
-
3 cups small gnocchi (500g)
-
1 ½ cups fresh spinach, roughly chopped
-
¼ cup grated Parmesan cheese
Instructions
-
Add celery, carrot, onion, parsley, garlic, thyme, salt, and pepper to the crockpot.
-
Place the chicken breasts on top of the vegetables.
-
Pour in the chicken broth, cover, and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
-
Remove the chicken from the crockpot, shred it with two forks, and return it to the pot.
-
In a small bowl, whisk the cornstarch with ¼ cup of the broth from the crockpot to make a slurry. Add this slurry back into the soup.
-
Stir in the heavy cream and gnocchi, then cook on high for 30 minutes, or until the gnocchi are tender.
-
Just before serving, stir in the fresh spinach and grated Parmesan cheese until the spinach wilts.
- Taste and adjust seasoning as needed, and serve hot.
Notes
-
You can use half-and-half in place of heavy cream for a lighter version.
-
If you prefer a thicker soup, add a bit more cornstarch slurry to reach your desired consistency.
- This soup is delicious when paired with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American