chicken gnocchi soup recipe crockpot

chicken gnocchi soup recipe crockpot


Table of Contents

chicken gnocchi soup recipe crockpot

This recipe delivers a hearty and flavorful chicken gnocchi soup, perfect for a chilly evening or a cozy weekend meal. Made in your slow cooker, it's incredibly easy to prepare and allows the flavors to meld beautifully throughout the day. Say goodbye to complicated recipes and hello to this simple, yet satisfying, crockpot chicken gnocchi soup.

What Makes This Crockpot Chicken Gnocchi Soup Recipe Special?

This isn't your average chicken gnocchi soup. We've focused on building layers of flavor, creating a creamy texture without relying on heavy cream, and making the process as straightforward as possible. The slow cooker does the hard work, infusing the broth with rich chicken flavor and tenderizing the vegetables. We'll even tackle some common questions you might have along the way!

Ingredients You'll Need:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (low sodium preferred)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1 (16 oz) package potato gnocchi
  • Fresh parsley, chopped (for garnish)
  • Parmesan cheese (for garnish)

Instructions:

  1. Sear the Chicken (Optional but Recommended): Sear the chicken breasts in olive oil over medium-high heat for 2-3 minutes per side. This step adds depth of flavor. If you skip this step, the chicken will still be delicious, just slightly less flavorful.
  2. Layer in the Crockpot: Place the seared (or un-seared) chicken breasts in the bottom of your slow cooker. Add the chopped onion, carrots, and celery on top.
  3. Add Remaining Ingredients: Pour in the chicken broth, diced tomatoes (undrained), oregano, basil, salt, and pepper.
  4. Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Shred and Stir: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
  6. Add Gnocchi: Stir in the gnocchi. If using heavy cream or half-and-half, add it now. Cook for another 15-20 minutes, or until the gnocchi is cooked through and floats to the surface.
  7. Serve: Garnish with fresh parsley and Parmesan cheese.

Frequently Asked Questions (FAQ)

Can I use different vegetables in this recipe?

Absolutely! Feel free to experiment with other vegetables like spinach, zucchini, mushrooms, or peas. Add them during the last 30 minutes of cooking time to prevent them from becoming mushy.

What kind of gnocchi is best for this soup?

Potato gnocchi works best, as it holds its shape well in the soup. Avoid using ricotta gnocchi, as it tends to fall apart.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before storing it in freezer-safe containers. It will keep in the freezer for up to 3 months.

How do I make it spicier?

Add a pinch of red pepper flakes or a dash of your favorite hot sauce to adjust the spice level to your preference. You can also add a diced jalapeño pepper along with the other vegetables.

Is this recipe gluten-free?

This recipe is naturally gluten-free, provided you use gluten-free chicken broth and gnocchi. Always check the labels of your ingredients to ensure they are gluten-free.

This Crockpot Chicken Gnocchi Soup is the epitome of comfort food – simple, delicious, and perfect for a cozy night in. Enjoy!