Chicken Gnocchi Soup

This Slow Cooking Chicken Gnocchi Soup is thick and creamy! Made with tender chicken breast, vegetables, gnocchi, spinach and parmesan in a rich and flavorful broth. This recipe goes perfectly with some crusty bread!


  • 2 ribs celery (chopped)
  • 1 large carrot (peeled and chopped)
  • ½ medium onion (finely chopped)
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 lb)
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 ½ cups fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese


  • Add one Reynolds Kitchens® Slow Cooker Liner to a 4-6 quart slow cooker.
  • Add celery, carrots, onion, parsley, garlic, thyme, salt, pepper and broth to the slow cooker and stir. Add chicken breasts and press down into the liquid.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are cooked through.
  • Carefully shred chicken in the slow cooker (or remove to a cutting board to chop).
  • Whisk together cream and corn starch and stir into the soup with the gnocchi. Cover and let cook for 1 hour on high until gnocchi is tender and broth is slightly thickened.
  • Stir in spinach and Parmesan. Adjust seasonings to taste. Serve.
  • Remove Reynolds Kitchens® Slow Cooker Liner and see how easy clean up can be!

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