Crockpot Chicken Gnocchi Soup
A hearty and comforting soup made with tender chicken, pillowy gnocchi, and a rich broth flavored with garlic, onions, and Italian seasonings. Perfect for busy weeknights or cozy dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 32 ounce low-sodium chicken broth
- 14.5 ounce diced tomatoes, undrained
- 1 cup heavy cream
- 2 cup frozen potato gnocchi
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Transfer to the crockpot.
- In the same skillet, sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes. Stir in thyme, oregano, salt, and pepper.
- Add the sautéed vegetables to the crockpot along with chicken broth and diced tomatoes. Stir to combine.
- Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until chicken is cooked through and vegetables are tender.
- Remove chicken from the soup and shred it using two forks. Return shredded chicken to the crockpot.
- Stir in heavy cream and frozen gnocchi. Cover and cook on HIGH for an additional 20–25 minutes, or until gnocchi are heated through and have absorbed some of the liquid.
- Stir in mozzarella and Parmesan cheeses until melted and soup is creamy.
- Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, you can substitute half-and-half for the heavy cream. This soup also freezes well for up to 3 months.