Name: Slow Cooker Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 1/2 lb. boneless, skinless chicken thighs or breasts; 2 cups carrots, small diced; 2 cups white onion, small diced; 2 cups celery, small diced; 2 Tbsp. fresh parsley, chopped; 1 Tbsp. Herbes de Provence or poultry seasoning; 1/8 tsp. paprika; 1/8 tsp. red pepper chili flakes (optional); 1 Tbsp. chicken bouillon, or 1 cube; 6 cloves garlic, pressed; 4 cups chicken stock or broth; Salt and pepper, to taste; 1 lb. potato gnocchi; 2 1/2 to 3 Tbsp. cornstarch; 1 cup half and half or heavy cream; 5 oz. baby spinach or curly kale, chopped; Fresh Parmesan, for garnish; 3 oz. prosciutto

Description

This Slow Cooker Chicken Gnocchi Soup is a creamy, comforting meal made with tender chicken, pillowy gnocchi, fresh vegetables, and spinach, all finished with crispy prosciutto. It’s a hearty, one-pot wonder perfect for chilly nights or easy meal prep.

Ingredients

2 1/2 lb. boneless, skinless chicken thighs or breasts
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp. fresh parsley, chopped
1 Tbsp. Herbes de Provence or poultry seasoning
1/8 tsp. paprika
1/8 tsp. red pepper chili flakes (optional)
1 Tbsp. chicken bouillon, or 1 cube
6 cloves garlic, pressed
4 cups chicken stock or broth
Salt and pepper, to taste
1 lb. potato gnocchi
2 1/2 to 3 Tbsp. cornstarch
1 cup half and half or heavy cream
5 oz. baby spinach or curly kale, chopped
Fresh Parmesan, for garnish
3 oz. prosciutto

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Instructions

Add chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, bouillon, garlic, broth, salt, and pepper to a 6-quart slow cooker.
Stir to combine, then cover and cook on high for 4 hours or low for 7 hours.
Shred the chicken in the slow cooker using two forks.
In a small bowl, whisk cornstarch with half and half. Stir into the soup.
Add gnocchi and spinach. Cover and cook on high for another 30–60 minutes, until the soup is creamy and thickened.
Meanwhile, bake prosciutto on a parchment-lined sheet at 400°F for 7–8 minutes until crisp. Cool and crumble.
Ladle soup into bowls, top with crispy prosciutto and Parmesan. Serve warm with crusty bread if desired.

Notes

Use rotisserie chicken for a quicker version—add during the last hour of cooking.
Swap spinach for kale or Swiss chard for variety.
For a vegetarian version, replace chicken with cannellini beans and use vegetable broth.
Double the chili flakes for extra heat or add hot sauce.
Add extra vegetables like corn, peas, or zucchini as desired.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 5g
Sodium: 720mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 31g
Cholesterol: 115mg