Creamy Crockpot Gnocchi Chicken Pot Pie Soup
A warm and comforting soup made in the crockpot, featuring tender chicken, creamy base, and soft gnocchi.
Ingredients
Vegetables
- 0.5 medium yellow onion, diced About ½ cup
- 1 cup grated carrots Using 2-3 medium carrots
- 3 medium celery stalks, sliced About 1 cup
- 3 cups baby spinach Adjust to taste
Chicken
- 1 lb chicken breasts, boneless and skinless
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 clove garlic, minced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
Thickening and Creaminess
- 1 tablespoon cornstarch (or 2 tablespoons for thicker soup)
- 1 can evaporated milk (12 oz)
- 1 package gnocchi (17.5 oz)
Instructions
Preparation
- Dice the yellow onion until you have about half a cup, and set aside.
- Grate the carrots using two or three medium-sized carrots to achieve a full cup.
- Slice the celery stalks to yield about a cup.
Cooking
- Place the diced onion, grated carrots, and sliced celery into the crockpot.
- Add the boneless, skinless chicken breasts on top and season everything with salt and pepper to taste.
- Pour in the chicken broth and sprinkle in the garlic powder, dried thyme, and dried rosemary.
- Add the minced garlic and stir gently to mix the seasonings and vegetables around the chicken.
- Cover the crockpot and cook until the chicken is cooked through and tender.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the crockpot and whisk together the cornstarch with a bit of broth, then stir this mixture back into the soup.
- Pour in the can of evaporated milk, stirring until fully incorporated.
- Add the gnocchi and baby spinach to the crockpot and cook until the gnocchi is tender.
Notes
This soup pairs well with crusty bread or a light side salad. It can be enjoyed as leftovers and often tastes even better after sitting in the fridge overnight.