Go Back
- 1 lb boneless, skinless chicken breasts - 4 cups chicken broth - 2 cups kale, chopped into bite-sized pieces - 1 cup carrots, diced into small cubes - 1 cup celery, diced finely - 1 cup potatoes, peeled and diced - 1 teaspoon dried thyme - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - 1 cup heavy cream - 12 oz gnocchi (store-bought or homemade) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped for garnish When I make this soup, I start with fresh, high-quality ingredients. The chicken is the star of the show. I always choose boneless, skinless breasts for their ease of use. They cook up tender and soak up all the flavors. Next, I pack in the veggies. Kale adds a great texture. Carrots, celery, and potatoes give it a lovely depth. These vegetables not only taste great but also make the soup hearty. Seasoning is key to this dish. I use dried thyme, garlic powder, onion powder, and Italian seasoning to give it that warm, comforting flavor. The cream and gnocchi come in at the end. The cream makes the broth rich and smooth. The gnocchi adds a fun twist; they are soft and pillowy. Each ingredient plays a part in making the soup cozy and satisfying. This simple recipe is a joy to share, and I love how it brings everyone together. To start, place the boneless chicken breasts in the slow cooker. Spread them out evenly so they cook well. Next, pour the chicken broth over the chicken. Make sure it covers the chicken completely for the best flavor. After that, add the chopped kale, diced carrots, diced celery, and diced potatoes. Distribute these veggies evenly throughout the broth. Now, sprinkle the dried thyme, garlic powder, onion powder, and Italian seasoning over the ingredients. These spices add a lovely flavor to the soup. Gently stir the mixture to combine all the flavors. Be careful not to disturb the chicken too much while stirring. Cover the slow cooker with its lid. Set it to low heat and let it cook for 6 to 7 hours. If you’re in a hurry, you can set it on high for 3 to 4 hours. The chicken should be fully cooked, and the vegetables should be tender. Once the cooking time is up, use tongs to carefully remove the chicken from the slow cooker. Shred the chicken using two forks to break it into bite-sized pieces. Return the shredded chicken to the soup. Now, stir in the heavy cream and the gnocchi. Mix gently to incorporate them into the soup. Cook on high for an additional 30 minutes, or until the gnocchi is tender and plump. Before serving, taste the soup. Adjust the seasoning with salt and freshly ground black pepper to your liking. To make your soup even better, try adjusting the seasonings. You can add a bit more garlic powder for a stronger taste. If you want a fresh twist, consider adding lemon juice. Fresh herbs like basil or oregano can also boost the flavor. These herbs lend a nice aroma and depth to the dish. To ensure perfect gnocchi, avoid cooking them too long. Add them in the last 30 minutes of cooking. This keeps them tender without turning mushy. For vegetables, add sturdy ones like carrots and potatoes first. They hold up better during long cooking times. Add softer vegetables like kale later to keep them vibrant and crisp. When serving, ladle the soup into deep bowls. Sprinkle freshly chopped parsley on top for color and freshness. You can also serve the soup with crusty bread on the side. This bread is perfect for dipping into the rich broth. Consider using a nice loaf or dinner rolls for added texture. {{image_4}} For those needing gluten-free options, many brands offer gluten-free gnocchi made from potato or rice flour. These work well in this soup. If you're dairy-free, swap heavy cream with coconut milk or a nut-based cream. Both options add creaminess without the dairy. You can use seasonal veggies to change up the soup. Try adding zucchini or spinach for extra flavor and nutrition. If you want more protein, consider adding legumes like white beans or lentils. They blend well and make the soup heartier. If you like heat, add crushed red pepper flakes or cayenne pepper. Start with a small amount and adjust to your taste. For a spicy kick, serve the soup with hot sauce on the side. This way, everyone can add the heat they like. To store your leftover Slow Cooker Chicken Gnocchi Soup, cool it down first. Pour the soup into a large bowl and let it sit for about 30 minutes. Once cool, transfer it to an airtight container. Make sure to seal it well to keep out air. In the fridge, your soup will last for about 3 to 4 days. Always check for any off smells before eating leftovers. If it smells okay, heat it up on the stove or in the microwave. If you want to store the soup for longer, freezing is a great option. To freeze, let the soup cool completely. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container for the soup to expand. Label the containers with the date. Your soup can last in the freezer for up to 3 months. When you are ready to eat it, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it is hot. Yes, you can use frozen chicken in this soup. If the chicken is frozen, you need to adjust the cooking time. Cook the soup on high for 4 to 5 hours instead of 3 to 4 hours. This extra time ensures the chicken cooks thoroughly and stays juicy. To make this soup vegetarian, you can substitute the chicken with plant-based protein. Use beans or lentils for a hearty texture. Replace the chicken broth with vegetable broth to keep the flavor rich. You can also add more vegetables like mushrooms or zucchini for extra nutrients. Yes, fresh gnocchi works great in this soup! If you use fresh gnocchi, reduce the cooking time. Add the fresh gnocchi in the last 15 to 20 minutes of cooking. This helps them cook perfectly without getting too soft. You can make a fun and tasty soup using simple steps. We explored key ingredients like chicken, vegetables, and creamy gnocchi. I shared tips for flavor, texture, and presentation. You can adapt this soup to fit your diet or spice preferences, too. Finally, I covered how to store leftovers well. Enjoy this easy recipe, and get creative with your own twists!

Slow Cooker Chicken Gnocchi Soup

Savor the warmth of a cozy slow cooker chicken gnocchi soup that’s perfect for chilly days! This easy recipe combines tender chicken, hearty vegetables, and delightful gnocchi simmered in a rich, creamy broth. In just a few simple steps, you can create a comforting meal your family will love. Ready to dive into deliciousness? Click through to explore this mouthwatering recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

2 cups kale, chopped into bite-sized pieces

1 cup carrots, diced into small cubes

1 cup celery, diced finely

1 cup potatoes, peeled and diced

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1 cup heavy cream

12 oz gnocchi (store-bought or homemade)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Begin by placing the boneless chicken breasts at the bottom of the slow cooker. Ensure they are spread out evenly for proper cooking.

    Pour the chicken broth over the chicken, making sure it is fully submerged for optimal flavor.

      Next, add the chopped kale, diced carrots, diced celery, and diced potatoes to the slow cooker. Distribute the vegetables evenly throughout the broth.

        Sprinkle the dried thyme, garlic powder, onion powder, and Italian seasoning over the ingredients. Gently stir to combine all the flavors without disturbing the chicken too much.

          Cover the slow cooker with its lid and set it to low heat, allowing the soup to cook for 6 to 7 hours. Alternatively, you can set it on high for 3 to 4 hours until the chicken is fully cooked and the vegetables are tender.

            Once the cooking time is complete, carefully remove the chicken from the slow cooker using tongs. Shred the chicken using two forks, breaking it into bite-sized pieces, and then return the shredded chicken to the soup.

              Stir in the heavy cream and the gnocchi, mixing gently to incorporate them into the soup. Cook on high for an additional 30 minutes, or until the gnocchi is tender and plump.

                Before serving, taste the soup and adjust the seasoning with salt and freshly ground black pepper to your liking.

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

                    - Presentation Tips: Ladle the comforting soup into deep bowls and sprinkle with freshly chopped parsley for a delightful burst of color and freshness. For added enjoyment, serve with slices of crusty bread on the side, perfect for dipping into the rich, savory broth.