Description
Creamy slow cooker chicken gnocchi soup brings Italian comfort right to kitchen tables with pure warmth and simplicity. Hearty potatoes, tender chicken, and pillowy gnocchi meld together in a rich broth that wraps you in delicious memories of home-cooked goodness.
Ingredients
Scale
Protein:
- 2.5 pounds boneless, skinless chicken thighs (or chicken breasts)
- 3 ounces prosciutto
Vegetables and Aromatics:
- 2 cups carrots, small diced
- 2 cups white onion, small diced
- 2 cups celery, small diced
- 6 cloves garlic, pressed through a garlic press
- 5 ounces baby spinach or curly kale, gently torn or chopped
Seasonings and Other Ingredients:
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon herbes de provence or poultry seasoning
- 1/8 teaspoon paprika
- 1/8 teaspoon red pepper chili flakes (optional)
- 1 tablespoon chicken bouillon or 1 cube
- 4 cups chicken stock or broth
- Salt and pepper, to taste
- 1 pound potato gnocchi
- 2.5 tablespoons cornstarch
- 1 cup half-and-half or heavy cream
- Fresh parmesan, to garnish
Instructions
- Combine chicken, diced vegetables, herbs, and seasonings in a large slow cooker, creating a robust flavor foundation for the soup.
- Submerge ingredients in chicken stock and allow them to simmer gently, transforming the raw components into a harmonious mixture.
- After the cooking cycle, carefully separate the chicken into delicate, tender shreds using two forks, ensuring even distribution throughout the liquid.
- Prepare a silky thickening agent by whisking cornstarch with half-and-half, creating a smooth emulsion to enhance the soup’s texture.
- Introduce pillowy gnocchi and vibrant baby spinach into the slow cooker, stirring gently to integrate these delicate ingredients.
- Continue cooking until the gnocchi become tender and the soup reaches a luxurious, creamy consistency, stirring periodically to prevent sticking.
- While the soup finalizes, transform prosciutto into crisp, delicate fragments by baking on a parchment-lined sheet until golden and crunchy.
- Serve the soup in warm bowls, garnishing with the crisp prosciutto pieces, a generous sprinkle of freshly grated Parmesan, and accompanying crusty bread for a complete, comforting meal.
Notes
- Customize spice levels by adjusting chili flakes to match your heat preference, ensuring every spoonful delivers the perfect warmth.
- Replace half-and-half with coconut milk for a dairy-free alternative that maintains the soup’s creamy texture and adds subtle nutty undertones.
- Swap chicken with rotisserie or leftover roasted chicken to reduce cooking time and simplify preparation without compromising flavor.
- Store crispy prosciutto separately to prevent sogginess, keeping its delightful crunch as a last-minute garnish when serving individual portions.
- Prep Time: 25 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg