This recipe post has been sponsored by Reynolds Kitchens® and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible! All opinions are my own. It won’t take much time around here to realize how much we love soup! Soup is pretty much my perfect meal, and this slow cooker Chicken Gnocchi Soup is no exception. We’ve got vegetables, protein and carbs in one pot with minimal effort but maximum flavor. And when we break out the slow cooker and use one of Reynolds Kitchens® Slow Cooker Liners, it makes dinner time even easier! Let’s be honest — no one enjoys scrubbing the slow cooker after a long day of work or play! Since this stovetop Chicken Gnocchi Soup has been such a hit, I knew I wanted to create a slow cooker version as well. It’s the perfect meal for those chilly days when you need something hearty and comforting! I love making a batch of Garlic Bread, Mom’s Homemade Buns or Homemade Breadsticks to dunk in it!
Ingredients Needed:
Onion, celery and carrots: A classic mirepoix creates the flavor base for our soup. You can choose to sauté these in a skillet before adding to the slow cooker, but I like to keep things as simple as possible. If you do sauté them, add a bit of oil to the pan to help them brown.Parsley, garlic, thyme, salt and pepper: garlic and herbs are a soup must have! Feel free to mix these up for other herbs that you enjoy. Boneless, skinless chicken breasts: I love using boneless, skinless chicken for this soup because I can throw it in the slow cooker and don’t have to worry about bones or skin. Boneless, skinless chicken thighs would also work well.Chicken broth: I always choose low sodium or no salt added when possible. If you’re using salted broth, you may want to reduce the amount that is added.Cream: heavy cream or evaporated milk are your best bets for soup, because they won’t curdle when added to the hot liquid and are stable when heated. They also make a rich and flavorful broth.Corn starch: to thicken our broth slightly.Gnocchi: I used dried, shelf-stable gnocchi that you can find in the pasta aisle. Fresh or frozen gnocchi would also work just fine. Fresh spinach: give it a rough chop and throw it in! The spinach will shrink up considerably, so feel free to add more if you prefer. Parmesan: gives our soup so much flavor! It is quite salty, so if you are sensitive to excess sodium, you could add Parmesan to each bowl to taste.
How to make Chicken Gnocchi Soup in the slow cooker:
Here are some tips and step by step photos to get you started! Please refer to the detailed recipe in the recipe card below.
Substitutions and Variations:
This recipe is so easy to customize based on what you have!
Got cooked chicken? This recipe works well if you already have some Shredded Chicken (or Crockpot Shredded Chicken or Instant Pot Shredded Chicken) sitting in the fridge or freezer. You can also use Pan Fried Chicken Breasts that you have cut into small pieces. Add pre-cooked chicken with the gnocchi so that it warms through but doesn’t overcook.Swap the chicken for Italian sausage (crumbled and cooked) or leave it out and sub the chicken broth for vegetable for a vegetarian version.Cream substitutes: I only really recommend heavy cream (or at least 10% fat and up, like half and half) or evaporated milk as plain milk won’t have that rich flavor or thick texture. It may also curdle when it’s added to the hot liquid. I haven’t tried with non-dairy substitutes — I suspect they would work fine but the flavor will change depending on what you use.Veg it up: you can easily add more vegetables to this recipe, just keep in mind that quick-cooking vegetables should be added at the end (like spinach, kale, green beans, etc.) and firmer vegetables can be added with the rest (like mushrooms or peppers).
More slow cooker soup recipes you’ll love:
Creamy Italian Slow Cooker Chicken Noodle Soup
Slow Cooker Beef Barley Soup
Slow Cooker Creamy Chicken Noodle Soup
Slow Cooker Creamy Vegetable Soup
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