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Creamy Crockpot Chicken Gnocchi Soup

chef Laya
Creamy,comforting chicken gnocchi soup made easy in the slow cooker. Tender chicken,pillowy gnocchi, spinach, and Parmesan in a rich, creamy broth. Perfect forweeknight dinners and better than takeout.
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Prepr Time 15 minutes
Cooking Time 4 hours 30 minutes
kitchen American

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 package 16 oz potato gnocchi
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups fresh spinach
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons cornstarch (optional

Instructions
 

  • Add chicken, chicken broth, carrots, celery, onion, garlic, Italian seasoning, thyme, bay leaf, salt, and pepper to the slow cooker. Stir well.
  • Cover and cook on low for 6-8 hours or on high for 4 hours, until chicken is cooked through.
  • Remove chicken and shred with two forks. Return to slow cooker.
  • Stir in gnocchi and heavy cream. Cover and cook on high for 20-30 minutes until gnocchi is tender.
  • Stir in Parmesan cheese and fresh spinach. Cook for 5 more minutes until spinach wilts.
  • If desired, mix cornstarch with 2 tablespoons cold water and stir into soup to thicken. Serve hot.