Ingredients

1 lb boneless, skinless chicken breasts (or thighs for extra flavor)
4 cups chicken broth (low-sodium recommended)
1 cup heavy cream (or half-and-half for a lighter option)
1 cup whole milk
1 cup diced carrots
1 cup diced celery
1 cup finely chopped onion
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
16 oz potato gnocchi (store-bought or homemade)
2 tbsp olive oil (for sautéing)
1 cup fresh spinach, chopped (optional, for added nutrition)
1/2 cup grated Parmesan cheese (for garnish)

Instructions

Step 1: Prepare the Chicken

If you prefer, you can brown the chicken breasts in a skillet with a little olive oil for extra flavor. This step is optional but recommended.

Step 2: Add Ingredients to the Crockpot

Place the chicken breasts in the crockpot. Add the chicken broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, salt, and pepper. Stir to combine.

Step 3: Cook on Low Heat

Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred.

Step 4: Shred the Chicken

Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.

Step 5: Add Gnocchi and Cream

Stir in the gnocchi, heavy cream, and milk. Cover and cook on high for an additional 30 minutes, or until the gnocchi is tender.

Step 6: Add Spinach (Optional)

If using spinach, stir it in during the last 10 minutes of cooking.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with grated Parmesan cheese. Enjoy!

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Breakfast
Cuisine: Americans

Nutrition

Calories: 320
Sodium: 680mg
Protein: 22g

Keywords: Chicken Gnocchi Soup