Slow Cooker Chicken Gnocchi Soup

It doesn't get better than this! My Slow Cooker Chicken Gnocchi Soup is packed with tender chicken, pillowy gnocchi, fresh vegetables, and crispy prosciutto. Perfect for cozy family dinners or meal prep!

Course Main Course

Cuisine American

Servings servings

Calories 591kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 1/2 lb. boneless, skinless chicken thighs (or chicken breasts)*
2 cups carrots, small diced
2 cups white onion, small diced
2 cups celery, small diced
2 Tbsp. fresh parsley, chopped
1 Tbsp. Herbes de Provence or poultry seasoning
1/8 tsp. paprika
1/8 tsp. red pepper chili flakes (optional)
1 Tbsp. chicken bouillion, or 1 cube
6 cloves garlic, pressed thru a garlic press
4 cups chicken stock or broth
salt and pepper, to taste. Be generous with the salt
1 lb. potato gnocchi
2 1/2-3 Tbsp. cornstarch
1 cup half and half or heavy cream
5 oz. baby spinach, or curly kale, gently torn or chopped
fresh parmesan, to garnish
3 oz. prosciutto

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Instructions

Place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes, chicken bouillon, garlic, chicken stock, salt, and pepper in a 6-quart slow cooker.
2 1/2 lb. boneless, skinless chicken thighs (or chicken breasts)*, 2 cups carrots, small diced, 2 cups white onion, small diced, 2 cups celery, small diced, 2 Tbsp. fresh parsley, chopped, 1 Tbsp. Herbes de Provence or poultry seasoning, 1/8 tsp. paprika, 1/8 tsp. red pepper chili flakes (optional), 1 Tbsp. chicken bouillion, or 1 cube, 6 cloves garlic, pressed thru a garlic press, 4 cups chicken stock or broth, salt and pepper, to taste. Be generous with the salt
Gently stir to combine. Cover and cook on high for 4 hours or on low for 7 hours.
Uncover and shred the chicken. I just do this in the slow cooker with two forks, or you can remove to a cutting board if that’s easier. Then add the chicken back in.
Whisk the cornstarch and half-and-half together. Pour into the soup. Add the gnocchi and spinach, place the lid back on, and cook for another 30-60 minutes on high. The soup should thicken and become creamy, keep stirring it and it should thicken. Add a little more cornstarch slurry if not thickening enough for your preference. Taste and adjust seasonings; add more salt and pepper as desired.
To make the crispy prosciutto, preheat the oven to 400°F. Lay prosciutto slices on a parchment lined baking sheet. Bake for 7-8 minutes or until crispy. Allow to cool, then break or chop into pieces.
Ladle into bowls, top with crispy prosciutto, and parmesan, and serve with warm, crusty bread. YUMMMMYYYY!

Video

Notes

Store in the fridge for up to 4 days or freeze for 2-3 months.
Feel free to use less chicken if preferred.

Nutrition