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To make this cozy soup, gather these simple ingredients: - 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1 cup heavy cream - 1 package (16 ounces) gnocchi - 2 cups fresh spinach, roughly chopped - Salt to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a role in making this soup tasty. The chicken thighs add rich flavor and stay moist during cooking. The chicken broth forms the soup's base, bringing depth to every bite. Carrots and celery give sweetness and crunch, while onion and garlic add warmth. Dried thyme and oregano bring herb notes that elevate the dish. Black pepper adds a gentle kick. Heavy cream makes the soup creamy, and spinach adds freshness. Finally, parsley adds a pop of color and flavor when served. You can easily adjust this recipe based on what you have. If you prefer chicken breast, that works too. Use vegetable broth for a lighter soup. Swap out carrots for bell peppers or peas. You can use shallots instead of onion for a milder taste. If you want fewer calories, try using half-and-half instead of heavy cream. For a dairy-free option, coconut milk is a great choice. Gnocchi can be replaced with small pasta shapes if needed. Start by gathering all your ingredients. You will need: - 1 pound boneless, skinless chicken thighs - 4 cups chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - Salt to taste In your slow cooker, combine the chicken thighs, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, thyme, oregano, and black pepper. This mix gives your soup a great base. Make sure everything is well mixed. Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and tender when done. Cooking on low lets the flavors blend nicely. You can check the chicken with a fork to see if it shreds easily. Once your chicken is tender, take it out of the slow cooker. Place it on a cutting board. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the slow cooker. Now, it’s time to make it creamy! Stir in 1 cup of heavy cream and the gnocchi. Cover the slow cooker and cook on low for another 30 minutes. This step cooks the gnocchi and makes the soup rich. Just before serving, add 2 cups of chopped spinach. Stir until the spinach wilts. Season with salt to taste. Now, your soup is ready to enjoy! To get the best texture for gnocchi in your soup, follow a few easy steps. First, add the gnocchi to the soup only during the last 30 minutes of cooking. This keeps them soft but not mushy. If you cook them too long, they may break apart. If you want a slightly firmer bite, consider cooking them separately and adding them just before serving. This gives you more control over their texture. Using the right herbs and spices can make your soup shine. I love adding dried thyme and oregano, as they pair well with chicken. You can also try fresh herbs for a stronger flavor. Fresh parsley works great as a finishing touch. If you enjoy a kick, consider adding a pinch of red pepper flakes. This adds warmth without overpowering the dish. For the best results with your slow cooker, always check the seal before cooking. A tight seal keeps moisture in and helps flavors meld. Avoid lifting the lid while it cooks; this releases heat and alters cooking time. If you need to check, do it quickly. Lastly, feel free to adjust the cooking time. If your chicken is small, it may cook faster. Always ensure it reaches a safe internal temperature of 165°F. {{image_2}} If you need to change the recipe for health reasons, you have options. For a lighter soup, use low-fat milk instead of heavy cream. You can also swap out chicken broth for vegetable broth to make it vegetarian. If you're dairy-free, try coconut milk. It adds a nice creaminess too. For gluten-free gnocchi, look for options made from rice or potato flour. While chicken thighs are great, other proteins work well too. You can use chicken breasts if you prefer leaner meat. If you want something different, turkey is a nice choice. For a vegetarian twist, add lentils or chickpeas. Both add protein and texture without meat. You can also use diced sausage for added flavor. Want to mix up the flavor? Add a splash of lemon juice for brightness. You could toss in some red pepper flakes for heat. Fresh herbs like basil or dill can change the taste too. If you enjoy a smoky flavor, try adding smoked paprika. For a richer taste, throw in a tablespoon of soy sauce or Worcestershire sauce. Each of these changes can make your soup feel new and exciting! To keep your soup fresh, let it cool first. Once cool, pour it into an airtight container. Make sure to leave space at the top for expansion. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you're ready to enjoy your soup again, pour it into a pot. Heat it on low to medium heat, stirring often. This helps the soup warm evenly. You can also use the microwave. Just heat in short bursts and stir in between. If you freeze the soup, it can last up to three months. Use freezer-safe containers for best results. When ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above. Just know that the gnocchi may be softer after freezing. This soup keeps well for 3 to 4 days in the fridge. Make sure you store it in an airtight container. The flavors get even better after a day. If you want to enjoy it later, you can freeze it too. Just remember to let it cool before freezing. Yes, you can use frozen gnocchi! Just add them to the slow cooker with the cream. They will cook perfectly in the soup. You don’t need to thaw them first. This saves you some time and makes meal prep easier. The soup is not gluten-free with regular gnocchi. Most gnocchi contains wheat flour. If you need a gluten-free option, look for gluten-free gnocchi made from potatoes or rice flour. Always check the package to be sure. Yes, you can make this soup on the stovetop. Start by cooking the chicken and veggies in a pot. Then, add the broth and herbs. Simmer until the chicken is cooked. Shred the chicken and follow the steps to add the cream and gnocchi. It will take about 30 to 40 minutes total on the stovetop. In this blog post, we explored the key ingredients for a tasty slow cooker creamy chicken gnocchi soup. We discussed how to prepare, cook, and shred ingredients to create the perfect texture. I shared useful tips to enhance flavors and suggested variations for different diets. Storing and reheating leftovers was also covered. This soup is simple to make and can fit your needs. Enjoy creating your own delicious version and share it with others!

Slow Cooker Creamy Chicken Gnocchi Soup

Warm up your mealtime with this Cozy Slow Cooker Creamy Chicken Gnocchi Soup! Packed with tender chicken, fresh veggies, and creamy goodness, this easy recipe is perfect for busy days. Simply throw in the ingredients and let the slow cooker work its magic. Ready to savor a delicious bowl? Click through for the full recipe and make mealtime a cozy delight! #SlowCookerRecipes #ChickenSoup #ComfortFood #GnocchiSoup
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Ingredients
  

1 pound boneless, skinless chicken thighs

4 cups chicken broth

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1 cup heavy cream

1 package (16 ounces) gnocchi

2 cups fresh spinach, roughly chopped

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, combine the chicken thighs, chicken broth, diced carrots, diced celery, chopped onion, minced garlic, thyme, oregano, and black pepper.

    Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

      Remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks and return it to the slow cooker.

        Stir in the heavy cream and gnocchi. Cover and cook on low for an additional 30 minutes to cook the gnocchi.

          Just before serving, add the chopped spinach and stir until wilted. Season with salt to taste.

            Serve hot, garnished with fresh parsley.

              Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6-8