Description
This hearty and comforting Crockpot Chicken Gnocchi Soup combines tender chicken thighs, fresh vegetables, and pillowy potato gnocchi in a creamy, flavorful broth. Slow-cooked to perfection, it offers a rich, warming meal ideal for chilly days. Finished with crispy prosciutto and a sprinkle of fresh Parmesan, this soup balances rustic flavors with creamy indulgence.
Ingredients
Scale
Main Ingredients
- 2 1/2 lbs boneless, skinless chicken thighs (or chicken breasts)
- 2 cups carrots, small diced
- 2 cups white onion, small diced
- 2 cups celery, small diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp Herbes de Provence or poultry seasoning
- 1/8 tsp paprika
- 1/8 tsp red pepper chili flakes (optional)
- 1 Tbsp chicken bouillon (or 1 cube)
- 6 cloves garlic, pressed
- 4 cups chicken stock or broth
- Salt and pepper, to taste (be generous with salt)
- 1 lb potato gnocchi
- 2 1/2–3 Tbsp cornstarch
- 1 cup half and half or heavy cream
- 5 oz baby spinach or curly kale, torn or chopped
For Garnish
- Fresh Parmesan, for garnish
- 3 oz prosciutto
Instructions
- Prepare crockpot: Add chicken thighs, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, garlic, chicken stock, and generously season with salt and pepper to the slow cooker. Stir to thoroughly combine all the ingredients.
- Cook: Cover the crockpot and set to cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and vegetables are tender.
- Shred chicken: Remove the chicken from the crockpot carefully and shred it using two forks. Return the shredded chicken back into the crockpot and mix gently.
- Thicken soup: Whisk the cornstarch with a small amount of cold water to create a slurry. Stir this mixture along with the half and half or heavy cream into the crockpot. Increase the heat to high and cook for an additional 15 to 30 minutes, stirring occasionally until the soup thickens slightly.
- Add gnocchi and greens: Add the potato gnocchi and baby spinach or kale to the soup in the crockpot. Continue cooking for 10 to 15 minutes, or until the gnocchi is tender and the greens are wilted.
- Prepare prosciutto: While the gnocchi cooks, heat a skillet over medium heat and cook the prosciutto until crispy. Remove and drain on paper towels.
- Serve: Ladle the hot soup into bowls and garnish with crispy prosciutto pieces and freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- For a lighter soup, use chicken breasts instead of thighs and substitute half and half for heavy cream.
- Red pepper chili flakes are optional but add a nice subtle heat; adjust according to preference.
- If using kale instead of spinach, remove any tough stems before chopping to improve texture.
- Be generous with salt since slow cooked dishes can sometimes need extra seasoning after cooking.
- Crispy prosciutto adds a wonderful crunchy texture contrast; you can omit or substitute with bacon if preferred.
