Description
A creamy, slow‑cooked soup featuring tender chicken, pillowy gnocchi, and fresh vegetables.
Ingredients
Scale
- 1 lb boneless
- skinless chicken thighs
- cut into 1‑inch pieces
- 1 (16‑oz) package potato gnocchi
- 3 medium carrots
- diced
- 2 celery stalks
- diced
- 1 large onion
- finely chopped
- 3 cloves garlic
- minced
- 4 cups low‑sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the chicken pieces, season with salt and pepper, and sauté until lightly browned, about 3‑4 minutes per side.
- Transfer the chicken to the crockpot.,In the same skillet, add onion, carrots, and celery.
- Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add garlic and thyme, cooking for another minute until fragrant.
- Move the mixture to the crockpot.,Pour the chicken broth over the meat and vegetables in the crockpot.
- Add the bay leaf, then cover and cook on low for 6 hours (or on high for 3 hours) until the chicken is fully cooked and the vegetables are tender.,About 20 minutes before serving, stir in the gnocchi and heavy cream.
- Replace the lid and continue cooking on low for the remaining time, allowing the gnocchi to float to the surface and the soup to thicken slightly.,Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls, garnish with a drizzle of olive oil or fresh parsley if desired, and serve hot.
Notes
- Nutrition is approximate.
- Prep Time: 15 mins
- Cook Time: 6 hrs
Nutrition
- Serving Size: 6 servings
Keywords: crockpot chicken gnocchi soup, slow cooker chicken soup, gnocchi soup recipe, easy crockpot meals, comfort food soup, chicken gnocchi stew