Crockpot Chicken and Gnocchi Soup

Ingredients

• 1.5 lb chicken breasts or thighs
• 1 cup carrots (sliced)
• 1 onion (medium, diced)
• 1 cup celery (chopped)
• 2 garlic (cloves, minced)
• 10.5 oz cream of chicken soup (1 can)
• 10.5 oz cream of celery soup (1 can)
• 2 cup chicken broth
• 1 tbsp Kinder's Garlic and Herb Chicken Seasoning (to taste)
• black pepper (to taste)
• 2 tbsp butter
• 16 oz gnocchi (1 package)
• 0.5 cup heavy cream (optional)
• 1 cup fresh spinach (optional)
• 0.5 cup Parmesan cheese (optional)

Steps

1. 1

   Add the sliced carrots, diced onion, and chopped celery to the Crockpot.

2. 2

   Place the chicken on top of the vegetables.

3. 3

   Season the chicken with Kinder’s Garlic and Herb Chicken Seasoning and black pepper.

4. 4

   Pour in the cream of chicken soup, cream of celery soup, and chicken broth.

5. 5

   Cook on low for 6 hours or on high for 3 to 4 hours.

6. 6

   Shred the chicken and stir it back into the pot.

7. 7

   Add the butter and gnocchi, then cook on high for 30 minutes.

8. 8

   Stir in the heavy cream, spinach, and Parmesan cheese if desired for a richer dish.

Notes

For best results, cut the vegetables small for even cooking. The recipe also notes that rotisserie chicken may be shredded and added before the gnocchi for quicker preparation, and frozen gnocchi can be added directly without thawing. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months, though the gnocchi texture may change. Reheat gently on the stovetop with a splash of chicken broth, or microwave in 30-second bursts at 50% power, stirring between intervals. Gluten-free gnocchi and certified gluten-free broth can be used for a gluten-free version.

Nutrition per serving

• main
• soup
• slow-cooker
• crockpot
• comfort food
• weeknight dinner
• kid-friendly
• optional dairy