Description
A comforting, creamy slow-cooked soup that combines tender chicken, pillowy gnocchi, and fresh vegetables in a savory herb-infused broth. This hearty one-pot meal is perfect for chilly days and requires minimal hands-on preparation.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- ½ large yellow onion, diced
- 2 teaspoons minced garlic
- 4 cups organic chicken broth
- 1 cup organic heavy whipping cream
- 1 tablespoon corn starch (optional)
- 1½ cups shredded carrots
- 3 sticks celery, chopped small
- 4 cups fresh organic baby spinach, chopped
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package (16 ounces) gnocchi (gluten-free if needed)
Instructions
- Prepare the Base
- In a large crock pot, combine the chicken broth, diced onion, chopped celery, shredded carrots, minced garlic, dried parsley, dried thyme, garlic powder, dried rosemary, salt, pepper, and raw chicken breasts. These ingredients will create a flavorful foundation for your soup as they slow cook together.
- Slow Cook
- Cover the crock pot and cook on high heat for 4½ hours. During this time, the chicken will become tender and infuse the broth with flavor, while the vegetables will soften and release their aromatics into the soup.
- Prepare the Gnocchi
- When there are 30-45 minutes left of cooking time, prepare the gnocchi according to package directions. Typically, this involves placing the gnocchi in boiling water until they float to the surface, which usually takes just 2-3 minutes. Drain well and set aside.
- Shred the Chicken
- Remove the chicken breasts from the crock pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot along with the cooked gnocchi.
- Add Final Ingredients
- In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth. This mixture will help thicken the soup. Pour it into the crock pot along with the chopped spinach. Stir gently to combine all ingredients.
- Final Cooking
- Continue cooking the soup for the remaining time (about 30 minutes) until the spinach is wilted and the soup has thickened slightly. Taste and adjust seasonings if necessary before serving hot.
Notes
- If using precooked chicken, add it to the crock pot along with the gnocchi during the last 30-45 minutes of cooking.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the soup will be less creamy.
- The soup will continue to thicken as it cools. If it becomes too thick when reheating, add a little chicken broth.
- Freshly grated Parmesan cheese makes an excellent garnish for this soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 385
- Sugar: 3g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg