Description

This hearty Crockpot Chicken Gnocchi Soup combines tender chicken thighs, fresh vegetables, and comforting potato gnocchi in a creamy, flavorful broth. Slow-cooked to perfection, it features layers of herbs, spices, and a touch of spice from chili flakes, enriched with half and half and finished with crispy prosciutto and Parmesan garnish. Ideal for a cozy meal, this soup blends convenience with gourmet taste.

Ingredients

Soup Base

2 1/2 lbs 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 bouillon (or 1 cube)
6 cloves garlic, pressed
4 cups chicken stock or broth
Salt and pepper, to taste

Thickener and Dairy

2 1/2–3 Tbsp cornstarch
1 cup half and half or heavy cream

Add-ins and Garnish

1 lb potato gnocchi
5 oz baby spinach or curly kale, torn or chopped
Fresh Parmesan, for garnish
3 oz prosciutto

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Instructions

Prepare crockpot: Add chicken thighs, diced carrots, onion, celery, fresh parsley, Herbes de Provence, paprika, optional chili flakes, chicken bouillon, pressed garlic, chicken stock, salt, and pepper into the slow cooker. Stir gently to combine all ingredients.
Cook: Cover and cook the mixture on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, allowing the chicken and vegetables to become tender and flavors to meld.
Shred chicken: Remove the cooked chicken from the crockpot. Using two forks, shred the chicken into bite-sized pieces, then return it to the crockpot.
Thicken soup: In a small bowl, whisk together the cornstarch with a bit of cold water to create a smooth slurry. Stir this slurry into the crockpot along with the half and half or heavy cream. Switch the crockpot to high and cook for another 15 to 30 minutes until the soup thickens slightly.
Add gnocchi and greens: Add the potato gnocchi and the torn or chopped baby spinach (or kale) to the crockpot. Continue to cook on high for an additional 10 to 15 minutes until the gnocchi is tender and the greens are wilted.
Prepare prosciutto: While the soup is finishing, heat a skillet over medium heat and cook the prosciutto until crisp. Remove and drain any excess fat on paper towels.
Serve: Ladle the creamy chicken gnocchi soup into bowls. Garnish each serving with crispy prosciutto and a sprinkle of fresh Parmesan cheese for extra flavor and texture.

Notes

Use chicken thighs for a more flavorful and tender result, but breasts are a leaner alternative.
Adjust the thickness of the soup by varying the cornstarch quantity slightly according to your preference.
For a dairy-free version, substitute half and half with coconut milk or a plant-based cream alternative.
If you prefer less spice, omit the red pepper chili flakes.
Ensure gnocchi is added near the end to prevent overcooking and becoming mushy.
The prosciutto garnish adds a salty crunch but can be omitted for a vegetarian variation (replace with crispy mushrooms or tofu).