Description

This Crockpot Chicken Gnocchi Soup is a hearty and comforting meal made with tender chicken thighs, fresh vegetables, creamy broth, and pillowy potato gnocchi. Slow-cooked to perfection and finished with crispy prosciutto and Parmesan garnish, it’s perfect for a cozy dinner with minimal prep.

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 (be generous with salt)

Soup Enrichment & Thickening

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

Add-ins & Garnishes

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, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, pressed garlic, chicken stock, salt, and pepper into the slow cooker. Stir gently to combine all ingredients well.
Cook: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken and vegetables are tender and fully cooked.
Shred chicken: Carefully remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot to mix with the broth and vegetables.
Thicken soup: In a small bowl, whisk the cornstarch with a small amount of cold water to create a smooth slurry. Stir this slurry into the crockpot along with the half and half or heavy cream. Set the slow cooker to high and cook for an additional 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. Cook for another 10 to 15 minutes until the gnocchi are tender and cooked through.
Prepare prosciutto: While the soup finishes cooking, heat a skillet over medium heat and cook the prosciutto slices until they are crispy. Drain on paper towels to remove excess oil.
Serve: Ladle the soup into bowls and garnish with the crispy prosciutto and freshly grated Parmesan cheese. Serve hot and enjoy a comforting meal.

Notes

You can substitute chicken breasts for thighs, but thighs provide richer flavor and moisture.
Adjust seasoning generously with salt and pepper for best flavor.
If you prefer a spicier soup, keep the optional red pepper chili flakes.
Use fresh baby spinach or kale for added nutrition and color.
For a dairy-free version, substitute half and half with coconut cream and omit Parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.