Crockpot chicken and gnocchi soup is a simple soup recipe, and the chicken, vegetables and potatoes in the cream broth are made with chopped chicken.
- smell: This soup is full of rich buttery flavor.
- difficulty: Crockpot recipes are the best. Just set it and forget it!
- Preparation time: Prepare the vegetables in front and keep them in the refrigerator until ready to use.
- Recommended tools: You need one 6QT Slow Cooker For this recipe.
- Swap: If you want to use the remaining chicken, chop it up and add it with gnocchi.
- Suggestions: Add fresh salad and some bread sticks to soak up that delicious soup.
Chicken gnocchi soup ingredients tips
- Chicken: I use boneless, skinless chicken breasts. Use thighs or check recipe notes to use cooked or barbecue chicken.
- Gnocchi: Noodle g is bite-sized dumplings made with flour, potatoes and eggs and can be found in the pasta aisle online or in the ordering gnocchi.
- vegetable: Fresh vegetables add flavor, texture and nutritional boost to the chicken dough soup. Short of time? Add a bag of frozen mixed vegetables.
- broth: Broth and evaporated milk (or half) will prevent this soup from being too heavy and you can omit dairy products if needed. Thick the soup or puree some vegetables with potato slices and return them to the pan.
How to make crockpot chicken gnocchi soup
- Mix ingredients other than spinach and gnocchi in crockpot and cook.
- Cut the chicken and set aside (Full recipe below).
- Add the soup to the thickened and add the chicken and gnocchi to the pan.
Add spinach and seasoning before serving.
Storage and heating soup
Place the remaining crockpot chicken cube soup in the refrigerator in the refrigerator and in a lid container for up to 4 days. Reheat in the stove or microwave with a small amount of soup or milk.
Freeze the remaining soup in a zippered bag for up to 1 month. Thaw overnight in the refrigerator or at low points in the pot. Once thawed, the gnocchi isn’t as firm, but it’s still delicious.
More Slow Cooked Chicken Soup
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Crockpot Chicken gnocchi Soup
This creamy crockpot chicken gnocchi soup is an easy olive garden mimic recipe with tender chicken, pillow gnocchi and rich and delicious soup – perfect, comfortable, cozy meal!
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Optional: In a small skillet, soften the onions in butter over medium heat, about 3 minutes.
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Add the onion to the bottom of the 6 quart slow cooker. Add chicken breast, potatoes, carrots, celery, Italian seasoning, garlic powder, basil and salt.
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Pour the chicken broth into the lid, cover it, and cook on low for 5 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked and the vegetables are tender.
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Transfer the chicken breast to a bowl with tongs and chop with two forks.
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Stir the corn starch into the evaporated milk and add the slow-cooked milk with chopped chicken and uncooked gnocchi.
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Turn the slow cooker to high and cook for 1 hour, or until the dough is tender. Stir the spinach and let stand for 5 minutes. Season with salt and pepper.
Make about 8 cups of soup.
Place the remaining chicken noodle soup in an airtight container in the refrigerator for 4 days and last for 1 month in the refrigerator.
Calories: 375 | carbohydrate: 48g | protein: 26g | Fatty: 9g | Saturated fat: 5g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans fat: 0.1g | cholesterol: 73mg | sodium: 1072mg | Potassium: 1028mg | fiber: 5g | sugar: 9g | Vitamin A: 4620IU | Vitamin C: 25mg | calcium: 211mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Slow cooker, soup
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