Slow Cooker Creamy Chicken Gnocchi Soup
Slow Cooker Creamy Chicken Gnocchi Soup, the ultimate comfort food, is packed with chicken, tender gnocchi and fresh kale for an easy & satisfying dinner!
Equipment
- 5 quart slow cooker or larger
Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 1/2 medium yellow onion diced
- 4 garlic cloves minced
- 1 bay leaf
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme rolled between your hands
- salt & pepper to taste
- 6 cups chicken broth
- 16 ounces gnocchi
- 4-5 cups chopped kale stems removed
- 3/4 cup heavy cream
- 1 1/2 tablespoons prepared pesto
- parmesan cheese optional garnish
- chopped fresh parsley optional garnish
- red pepper flakes optional garnish
Instructions
- Add the chicken, onion, garlic, bay leaf, dried oregano, dried thyme, salt, and pepper to the slow cooker. Pour broth over the chicken and cook on low for 4-5 hours or until the chicken is fully cooked.
- Remove the bay leaf and shred the chicken. Add the kale, gnocchi, heavy cream, and pesto to the slow cooker. Stir to combine. Cook for 30-40 minutes or until the gnocchi are tender.
- Excellent served with some parmesan cheese on top and a side of crusty bread! Enjoy!
Notes
- I used curly kale, but Lacinato kale (aka dinosaur kale) or Italian/Tuscan kale, would work great too.
- Once the soup has cooled, refrigerate it in an air-tight container and eat within 3-4 days.
- Because of the dairy in this soup, the texture may change when frozen.
Tried this recipe?Let us know how it was!