Crockpot Chicken Gnocci Soup

A creamy bowl of chicken gnocchi soup with spinach, shredded chicken, and crispy bacon bits. Topped with black pepper, it's served on a white wooden table adorned with scattered spinach leaves and a small bowl of red pepper flakes nearby. A blue cloth napkin lies to the side.

Crockpot Chicken Gnocci Soup

This Crockpot Chicken Gnocchi Soup is a velvety, utterly delicious dairy-free bowl of cozy comfort that's made with lots of healthy vegetables and is a perfect meal with crusty bread and a salad.

Prep Time10

Cook Time4

Total Time4 10

Servings: servings

Calories: 330kcal

Author: Stephanie Wilson

Ingredients

½ yellow medium onion chopped
3 medium carrots chopped
3 stalks celery chopped
4 cloves garlic minced
1 pound boneless skinless chicken breasts about 3 breasts
1 teaspoon salt or to taste
Freshly ground black pepper
2 teaspoons Italian seasoning
1 teaspoon dried basil
4 cups low-sodium chicken broth
3 tablespoons cornstarch mixed with 2 tablespoons water
1 13-ounce can unsweetened coconut milk or 2 cans evaporated milk
1 17.5 ounce package gnocchi
3 cups baby spinach
4 slices cooked bacon crumbled (optional but delicious)

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Instructions

Combine onion, carrots, celery, and garlic in the crockpot or slow cooker. Top with chicken and seasonings, and pour the broth over the top. Cover and cook on high for 4-5 hours or on low for 6-8 hours. Shred chicken directly in the crockpot.
Stir in the cornstarch mixture, coconut milk, and gnocchi. Cover and cook another 45 minutes to 1 hour until the soup has thickened and the gnocchi is soft. Add any additional liquid as needed (I added about 1 cup of water to thin a bit after it thickened).
Stir spinach into soup until wilted. Season to taste with salt and pepper and optional cooked bacon.

Notes

Seasoning: Be sure to taste and adjust the salt and pepper before serving. Depending on the saltiness of your broth, you may need to adjust it.

Instant Pot Instructions:

Add the chicken, vegetables, seasoning, salt, and broth to the Instant Pot. Lock the lid and cook on manual high pressure for 20 minutes. Quickly release the pressure, remove the chicken, and shred it before adding it to the pot. Stir in the cornstarch mixture, coconut milk, and gnocchi. Using the "saute" function, simmer the soup for another 20 minutes or until thickened. Stir in the spinach until wilted, and add the bacon.

Stove Top Instructions:

Cut raw chicken breasts into bite-size pieces (or consider using cooked chicken for a quick meal!). Heat 1 tablespoon of olive oil in a soup pot over medium heat. Add celery, onions, carrots, and garlic, and saute until softened. Add chicken, broth, salt, and seasoning. Bring to a boil and stir in the gnocchi. Boil for 3-4 minutes before reducing heat to a simmer and cook another 10 minutes, or until the vegetables are soft and the chicken is cooked through. Stir in the coconut milk and spinach and cook until tender and wilted.

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