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- 1 pound boneless, skinless chicken breasts - 3 cups chicken broth - 2 cups diced potatoes (Yukon gold or red potatoes) - 1 cup diced carrots - 1 cup diced celery - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 cup heavy cream - 2 cups fresh spinach - 16 oz gnocchi (store-bought or homemade) - Salt, pepper, and fresh parsley for garnish The main ingredients in this soup give it a rich and hearty flavor. Chicken breasts add protein and a savory taste. The chicken broth builds a warm base that brings all the flavors together. Diced potatoes and carrots add great texture and sweetness. For more flavor, I add garlic powder, onion powder, and thyme. These spices create a delicious aroma while cooking. The celery adds crunch and freshness. When it’s time to finish the soup, I stir in heavy cream for creaminess. Fresh spinach adds color and nutrients. Finally, I toss in gnocchi, which gives it a satisfying bite. You can garnish with salt, pepper, and parsley for a lovely look. This soup is perfect for sharing with family or friends. - Place chicken breasts at the bottom of the slow cooker. - Layer with diced potatoes, carrots, and celery. This step builds a solid base. The chicken stays moist and flavorful as it cooks. Layering the veggies on top keeps them tender and delicious. - Sprinkle garlic powder, onion powder, thyme, and Italian seasoning. - Pour chicken broth over the layered ingredients. Seasoning adds depth to the soup. The broth brings everything together. It submerges the layers, ensuring even cooking. - Cook on low for 6-7 hours or high for 3-4 hours. - Shred chicken after cooking and return to slow cooker. Cooking on low gives the best flavors. If you’re short on time, high works too. Shredding the chicken adds it back into the mix for more flavor. - Stir in heavy cream and uncooked gnocchi. - Cook on high for an additional 30 minutes. The cream makes the soup rich and smooth. Gnocchi cooks quickly and absorbs good flavors. - Stir in fresh spinach just before serving. - Garnish and ladle into bowls. Adding spinach at the end keeps it vibrant. Fresh parsley on top adds a nice touch. Serve with crusty bread for dipping! Choosing the right potatoes is key to great texture. I recommend Yukon gold or red potatoes. These types stay firm and creamy. Avoid starchy potatoes like russets. They can become mushy in the soup. Quality chicken broth makes a big difference in flavor. Use homemade broth if you can. If not, choose a low-sodium store brand. This helps you control the salt in your soup. Slow cookers can vary in heat. If your model cooks hot, check your soup earlier. You can adjust the cooking time based on what you see. Ensure the chicken is cooked through before shredding. Gnocchi cooks quickly. You only need about 30 minutes in the slow cooker. Check for doneness by tasting a piece. It should be soft and slightly chewy. Feel free to add more herbs or spices to suit your taste. A pinch of red pepper flakes adds warmth. Fresh herbs like basil or oregano can also boost flavor. You can add more veggies for nutrition. Consider adding zucchini, peas, or bell peppers. Just chop them small so they cook evenly. This can make the soup even more hearty and colorful. {{image_2}} You can switch the chicken for turkey. Use cooked rotisserie chicken for a quick option. Just shred it and add it near the end of cooking. For a vegetarian version, try using chickpeas or lentils. Both add protein and texture. You can also use vegetable broth for a full vegetarian experience. If you want to make your own gnocchi, it’s fun and easy! Use a mix of potatoes and flour. Roll, cut, and shape them into small pieces. If gluten-free is your goal, look for gluten-free gnocchi at the store. Many brands make tasty options that fit right in this soup. You can change the soup's taste with different herbs and spices. Basil and rosemary offer freshness, while a pinch of red pepper adds heat. If you prefer a creamier soup, add more heavy cream. For a lighter broth, use less cream and more chicken broth. This way, you can create your perfect bowl of soup! To store leftover soup, let it cool first. Transfer it to airtight containers. I recommend using glass or BPA-free plastic containers. These keep the soup fresh longer. Make sure to seal them tightly. Label containers with the date. This way, you can track how long they have been in the fridge. You can freeze Slow Cooker Chicken Gnocchi Soup for later use. First, cool the soup completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible. This helps prevent freezer burn. When you want to eat it, thaw the soup in the fridge overnight. For reheating, warm it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about 3 to 4 days. If you freeze it, the shelf life extends to about 3 months. After that, the quality may decline, but it will still be safe to eat. Always check for off smells or changes in texture before eating. Yes, you can make this soup in advance. I often prep the ingredients the night before. Here are some tips for pre-prepping: - Chop the veggies: Dice the potatoes, carrots, and celery and store them in the fridge. - Season the chicken: Rub the chicken with garlic powder, onion powder, thyme, and Italian seasoning. This lets the flavors soak in. - Measure the broth: Have the chicken broth ready to pour in. - Prep the cream and gnocchi: Keep the heavy cream and gnocchi separate until cooking time. This way, you can throw everything in the slow cooker in the morning. It makes dinner a breeze! Chicken gnocchi soup pairs well with several side dishes. Here are my top picks: - Crusty bread: A warm baguette or sourdough is perfect for dipping. - Simple salad: A fresh green salad adds a nice crunch and balance. - Garlic bread: Toasted garlic bread is always a hit with soup. - Cheese toast: Melted cheese on toast makes for a lovely side. These options complement the flavors of the soup and make your meal feel complete. Storing leftover gnocchi soup properly helps keep it fresh. Here are the best practices: - Use airtight containers: Store the soup in glass or plastic containers with tight lids. - Cool before storing: Let the soup cool down to room temperature before sealing it. - Refrigerate: It lasts about 3 to 4 days in the fridge. - Freeze for longer storage: For longer storage, freeze the soup in portions. Just leave out the cream and gnocchi before freezing. When you want to eat it, thaw it overnight in the fridge. Reheat on the stove and add cream and gnocchi before serving. Enjoy your delicious soup later! This blog post helps you create a tasty, hearty Slow Cooker Chicken Gnocchi Soup. You learned about the main ingredients, like chicken, potatoes, and broth, and how to prepare and cook them. I shared tips for selecting ingredients and keeping it flavorful. You can also try variations with different proteins or gnocchi types. Remember to store leftovers properly to enjoy later. With these guidelines, you'll make a warm, comforting dish that everyone will love. Happy cooking!

Slow Cooker Chicken Gnocchi Soup

Warm up with this Hearty Slow Cooker Chicken Gnocchi Soup that's both comforting and easy to make! Packed with tender chicken, flavorful veggies, and creamy gnocchi, it's the perfect meal for any day. This recipe guides you through simple steps to create a delicious soup your whole family will love. Ready to dive into this cozy dish? Click through to explore the full recipe and make it tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts

3 cups chicken broth

2 cups diced potatoes (use Yukon gold or red potatoes)

1 cup carrots, diced

1 cup celery, diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1 cup heavy cream

2 cups fresh spinach

1 package (16 oz) gnocchi (store-bought or homemade)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Prep the Chicken: Place the chicken breasts at the bottom of the slow cooker.

    Add Vegetables: Layer the diced potatoes, carrots, and celery over the chicken.

      Season: Sprinkle garlic powder, onion powder, thyme, Italian seasoning, salt, and pepper over the layered ingredients.

        Add Broth: Pour the chicken broth over everything to ensure the ingredients are submerged.

          Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours.

            Shred Chicken: Once cooked, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.

              Add Cream & Gnocchi: Stir in the heavy cream and uncooked gnocchi. Cover and cook on high for an additional 30 minutes, or until the gnocchi is tender.

                Finish with Spinach: Stir in the fresh spinach just before serving, allowing it to wilt. Taste and adjust seasoning if necessary.

                  Garnish and Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

                    Prep Time: 20 mins | Total Time: 7 hrs 30 mins | Servings: 6

                      - Presentation Tips: Serve the soup in rustic bowls, with a sprinkle of fresh parsley on top for color. Offer crusty bread on the side for dipping.