Crockpot Chicken Gnocchi Soup Recipe
Alright, let’s talk soup. Specifically, soup that practically makes itself and tastes like a hug from a very competent chef (who isn’t you, because you’re busy being fabulous). This isn’t just any soup; it’s the kind of creamy, dreamy, chicken-and-gnocchi-laden goodness that feels fancy but requires minimal effort. It’s perfect for those days when you want comfort food without the culinary gymnastics, or when you just want to impress your family without actually breaking a sweat. If you’re into deliciousness and avoiding dishes, this recipe is your new best friend.
My husband, bless his heart, once decided he was going to “help” me cook dinner. The recipe was supposed to be a simple one-pot pasta, but he somehow managed to use every single pot, pan, and utensil in the kitchen. When I turned my back for five minutes, I came back to a scene straight out of a sitcom: flour dusting the ceiling, a spatula stuck to the fridge, and him proudly stirring a suspiciously lumpy concoction in a colander. I pretty much just pointed him toward the Crockpot after that. This Crockpot Chicken Gnocchi Soup? It’s practically husband-proof. Even he can’t mess it up, and believe me, that’s saying something. The only real drama is trying to stop the kids from eating all the gnocchi before it even makes it into their bowls. Good luck with that.
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Why You’ll Love This Crockpot Chicken Gnocchi Soup Recipe
* Because adulting is hard: You just dump stuff in a pot and walk away. Come back hours later to a gourmet meal. Magic? Maybe. Effortless? Absolutely.
* It’s basically a hug in a bowl: Creamy, cozy, chicken-y goodness with those delightful little potato pillows (gnocchi!). It’s like a warm blanket for your soul on a cold day, or any day you just can’t even.
* Picky eater approved (mostly): The gnocchi is usually a crowd-pleaser, and what kid doesn’t like chicken? Just don’t tell them there’s spinach in there until *after* they’ve eaten it.
* Your kitchen will stay (relatively) clean: Fewer pots and pans mean less scrubbing. I’m not saying *no* scrubbing, but definitely *less*. You’re welcome.
* It tastes like you tried really hard: But you didn’t. We’ll keep that little secret between us.
Time-Saving Hacks
– Grab a rotisserie chicken from the grocery store. Shred it. Boom, step one done. Don’t pretend you’re roasting a whole bird tonight.
– Frozen chopped onions and garlic are your best friends. Seriously, who has time (or the desire) to chop those tiny tear-inducing monsters?
– Pre-washed, pre-bagged spinach. Just toss it in. We’re not running a farm-to-table operation here; we’re surviving.
– Don’t even bother searing the chicken. Just throw it in raw. The crockpot is a forgiving beast, and frankly, who needs another pan to wash?
– Use pre-minced garlic from a jar. Your hands won’t smell like garlic for three days, and nobody needs that kind of commitment.
Serving Ideas
* A hunk of crusty bread, because what’s soup without something to aggressively dunk? If you’re feeling fancy, toast it with a little garlic butter. If you’re not, just tear it apart like a barbarian.
* A simple side salad. You know, to pretend you’re balancing things out. Just make sure the dressing is store-bought. We’re not making vinaigrette from scratch tonight, darling.
* A generous glass of wine. Serve with wine if the kids drove you nuts today. Or if it’s Tuesday. Or just because.
* Don’t overthink it. A bowl of this soup is a complete meal in itself. Just eat it, sprawl on the couch, and enjoy your victory.
* Top with a sprinkle of freshly grated Parmesan cheese, because everything is better with cheese. It’s a scientific fact.
What to Serve It With
Tips & Mistakes
Don’t Overcook the Gnocchi: Gnocchi goes from perfectly soft to mushy blobs faster than your kid can ask “Are we there yet?” Add it in the last 20-30 minutes of cooking.
Shred That Chicken: It’s easier to shred the chicken *after* it’s cooked in the crockpot. It’ll be fall-apart tender and absorb all those lovely flavors.
Add Dairy Last: The cream and cheese go in at the very end to prevent curdling. Nobody wants chunky soup (unless it’s chunky vegetable, and that’s a different story).
Taste and Adjust: Always taste before serving. A little more salt, a crack of pepper, or a pinch of red pepper flakes can make all the difference. Don’t be shy.
Your Pan is Too Small: Yes, it is. But you’ll make it work. Or you’ll grab a bigger one. Or you’ll embrace the controlled chaos of slight spillage. No judgment.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
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Crockpot Chicken Gnocchi Soup Recipe
Ingredients
Main Ingredients
- 1.2 lb boneless chicken thighs Skinless is preferred for a lower-fat option
- 1 cup carrots Diced
- 1 cup celery Chopped
- 3 cups low-sodium chicken broth Ensure broth is warm before adding
- 16 oz gnocchi Store-bought for convenience
- 1 cup heavy cream For a creamy consistency
- 2 cloves garlic Minced
- 1 tsp Italian seasoning Or to taste
- 0.5 tsp black pepper Freshly ground for better flavor
- 0.5 tsp salt Adjust to taste
- 0.25 cup fresh parsley Chopped for garnish
Instructions
Preparation Steps
- Place the chicken thighs at the bottom of the slow cooker.
- Add diced carrots, celery, minced garlic, and seasonings.
- Pour in the warm chicken broth and stir to combine.
- Cover and cook on low for about 4 hours until chicken is tender.
- Once cooked, remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and add the gnocchi.
- Stir in the heavy cream and cook on high for an additional 20 minutes until gnocchi is tender.
- Serve hot, garnished with fresh parsley.