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!