Description
A creamy, hearty chicken gnocchi soup made with tender chicken thighs, pillowy gnocchi, fresh vegetables, and a rich, comforting broth that’s perfect for cozy meals.
Ingredients
1 large onion, diced
3 medium carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp celery seed
2 tsp dried basil
1 tbsp fresh thyme, minced
1 1/2 lbs boneless, skinless chicken thighs
4 cups low-sodium chicken broth
1 1/2 cups heavy cream
3 tbsp cornstarch
3 cups fresh spinach
16 oz gnocchi
Freshly grated Parmesan, for garnish
Fresh thyme, for garnish
Instructions
- Add onion, carrots, celery, garlic, salt, pepper, celery seed, basil, and thyme to the slow cooker and toss to combine.
- Place chicken thighs on top of the vegetables and pour in the chicken broth.
- Cover and cook on low for 6–7 hours, until chicken is tender.
- Remove the chicken, shred or chop it, and set aside.
- Stir heavy cream into the soup.
- Whisk cornstarch with a small amount of hot broth until smooth, then stir the slurry into the slow cooker.
- Return chicken to the pot and add spinach and gnocchi.
- Cook for an additional 15–20 minutes, until gnocchi is tender and floating.
- Taste and adjust seasoning as needed.
- Serve warm, garnished with Parmesan and fresh thyme.
Notes
Add gnocchi near the end to prevent it from becoming mushy.
Use chicken breasts for a leaner option.
Swap spinach with kale or Swiss chard if desired.
Freeze soup without gnocchi and add fresh gnocchi when reheating.
Add a splash of broth or cream when reheating leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 460
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 135mg
