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- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 medium onion, diced - 3 medium carrots, sliced - 2 celery stalks, chopped For this Chicken Gnocchi Soup, I start with boneless, skinless chicken breasts. They cook well and stay tender. I use olive oil to sauté the veggies, adding great flavor. Garlic, onion, carrots, and celery make a solid base. This mix gives the soup a fresh and hearty taste. - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste Next, I add low-sodium chicken broth. This keeps it light and lets the flavors shine. Thyme and oregano bring a warm, earthy taste. I also use salt and pepper to enhance the dish. These seasonings balance the flavors and make each bite enjoyable. - 1 cup heavy cream - 1 pound potato gnocchi - 3 cups fresh spinach - Fresh parsley for garnish (optional) For creaminess, I add heavy cream. This makes the soup rich and smooth. I include potato gnocchi, which adds a fun texture. Fresh spinach gives a pop of color and nutrition. Finally, I sprinkle fresh parsley on top for a lovely finish. This recipe brings together simple ingredients for a comforting meal. First, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté these for about 5 to 7 minutes. You want them to soften but not brown. After that, add 2 cloves of minced garlic. Cook this for an extra minute. The garlic will add a nice flavor to your soup. Next, take your slow cooker and place 1 pound of boneless, skinless chicken breasts at the bottom. Pour the sautéed vegetables on top of the chicken. Now, add 4 cups of low-sodium chicken broth. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. Don’t forget to season with salt and pepper. Stir everything gently to combine. Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender. Once the chicken is done, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Now, add 1 pound of potato gnocchi and 1 cup of heavy cream. Stir gently and cook for an additional 30 minutes on high. This will make the gnocchi tender. Finally, stir in 3 cups of fresh spinach until it wilts. Taste your soup and adjust the seasoning if needed. Serve hot in bowls, and you can garnish with fresh parsley if you like. To make this soup shine, seasoning is key. Salt and pepper boost the taste of every ingredient. I recommend adding these to your broth early. It helps the flavors meld well. Choosing the right chicken is also vital. I prefer boneless, skinless chicken breasts for their tenderness. They cook well and shred easily, giving you a smooth texture in the soup. You can also use thighs for more flavor. Cooking time matters when you add gnocchi. They need only a short time to cook. I suggest adding them in the last 30 minutes. This keeps them soft and fluffy. If you like your gnocchi a bit firmer, reduce the cooking time. You can try adding them 15 minutes before serving. Adjusting based on your taste is always a good idea. Presentation can elevate your meal. Consider serving the soup in wide bowls. This allows the gnocchi and veggies to shine. A sprinkle of fresh parsley adds a pop of color. For sides, crusty bread works well. It’s perfect for dipping and adds a nice crunch. A simple salad can also balance the meal. Try a light vinaigrette for a fresh touch. {{image_2}} You can swap proteins in this soup to fit your taste. Turkey works well if you want a leaner meat. Tofu is a great choice for a plant-based option. You can even use rotisserie chicken for quick prep. For vegetables, think about bell peppers or peas. These add color and flavor. You can mix in zucchini or mushrooms too. The great thing is you can use what you have on hand. Adjust the cream to make this soup as rich as you like. If you want it lighter, cut the cream in half. You can also use half-and-half or coconut milk for a different taste. These swaps keep the soup creamy but lighter. If you want a richer texture, add more cream. Just remember, a little goes a long way. Adding cheese takes this soup to a new level. Parmesan cheese adds a sharp taste. Mozzarella gives a nice stretch and creaminess. You can stir it in right before serving for a delicious touch. Fresh herbs are another way to boost flavor. Try adding basil, thyme, or parsley. These herbs bring freshness and depth to each spoonful. You can even mix herbs for a unique taste. After you finish your meal, let the soup cool down. Store leftovers in an airtight container. This keeps the soup fresh and tasty. You can keep it in the fridge for up to three days. When you're ready to enjoy it again, heat it gently on the stove. Stir it often to avoid sticking. You can also microwave it, but cover it to keep moisture in. If you want to save some soup for later, freezing is a great choice. First, let the soup cool completely. Pour it into freezer-safe containers or bags. Make sure to leave some space for the soup to expand. You can freeze it for up to three months. When you are ready to eat, move the soup to the fridge overnight to thaw. Reheat it in a pot or microwave until hot. If the soup seems thick, add a splash of chicken broth or water. In the fridge, your Chicken Gnocchi Soup lasts about three days. In the freezer, it stays good for about three months. Always check for signs of spoilage before eating. If you see any mold or if it smells off, throw it away. Keeping your soup stored properly helps keep it safe and delicious. Yes, you can use frozen chicken breasts. Just remember to adjust the cooking time. If you start with frozen chicken, add an extra hour on low or about 30 minutes on high. This makes sure the chicken cooks through and stays tender. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you want to keep it longer, consider freezing it. You can serve this soup with crusty bread or a fresh salad. Both pair nicely. A simple green salad with a light dressing adds a nice crunch. You could also serve some garlic bread on the side for extra flavor. Yes, you can make this soup on the stovetop. Start by sautéing the veggies and chicken in a pot. Then, add broth and seasonings. Let it simmer for about 30 minutes. Finally, stir in the gnocchi and cream, cooking until the gnocchi is tender. This method is faster and still gives you a delicious soup! This blog post covered how to create a simple and tasty Chicken Gnocchi Soup. We explored the key ingredients, from chicken and veggies to the cream and gnocchi. I shared step-by-step cooking instructions and helpful tips to boost flavor and texture. You learned about ingredient swaps for variety and best practices for storage. Now, you can confidently make this soup and enjoy it anytime. Remember, cooking is fun and a way to share joy. Try it today!

Chicken Gnocchi Soup Slow Cooker

Indulge in the comfort of Creamy Chicken Gnocchi Delight! This easy slow cooker recipe combines tender chicken, fresh veggies, and rich heavy cream, all mixed with soft potato gnocchi for a heartwarming dish that everyone will love. Perfect for busy days, this recipe is a true weeknight winner. Click through for step-by-step instructions and make this delicious meal tonight! #ChickenGnocchi #SlowCookerRecipes #ComfortFood #DinnerIdeas
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 tablespoon olive oil

2 cloves garlic, minced

1 medium onion, diced

3 medium carrots, sliced

2 celery stalks, chopped

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup heavy cream

1 pound potato gnocchi

3 cups fresh spinach

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Heat olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.

    In the slow cooker, place the boneless chicken breasts at the bottom. Pour the sautéed vegetable mixture on top.

      Add the chicken broth, thyme, oregano, and season with salt and pepper. Stir gently to combine.

        Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is fully cooked and tender.

          Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

            Add the potato gnocchi and heavy cream to the slow cooker. Stir gently and cook for an additional 30 minutes on high until the gnocchi is tender.

              Stir in the fresh spinach until just wilted, then taste and adjust seasoning if necessary.

                Serve hot in bowls, garnished with chopped fresh parsley if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6