Description

This rich and creamy chicken gnocchi soup is packed with tender chicken, hearty vegetables, and pillowy gnocchi, all simmered to perfection in a slow cooker. Topped with crispy prosciutto and fresh Parmesan, it’s a cozy, satisfying dish that’s perfect for a chilly evening.

Ingredients

Scale

2 1/2 lb. 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 through a garlic press
4 cups chicken stock or broth
Salt and pepper, to taste (be generous with the salt)
1 lb. potato gnocchi
2 1/2–3 Tbsp. cornstarch
1 cup half-and-half or heavy cream
5 oz. baby spinach or curly kale, gently torn or chopped
Fresh Parmesan, to garnish
3 oz. prosciutto

Instructions

1️⃣ Prepare the base: In a 6-quart slow cooker, place the chicken, carrots, onion, celery, parsley, Herbes de Provence, paprika, chili flakes (if using), chicken bouillon, garlic, chicken stock, salt, and pepper. Gently stir to combine.

2️⃣ Cook the chicken: Cover the slow cooker and cook on high for 4 hours or on low for 7 hours until the chicken is tender and fully cooked.

3️⃣ Shred the chicken: Uncover the slow cooker and shred the chicken directly in the pot using two forks, or transfer to a cutting board if that’s easier. Return the shredded chicken to the slow cooker.

4️⃣ Thicken the soup: In a small bowl, whisk together the cornstarch and half-and-half until smooth. Pour the mixture into the slow cooker, then add the gnocchi and baby spinach. Stir well.

5️⃣ Finish cooking: Cover and cook for an additional 30-60 minutes on high until the soup has thickened and the gnocchi are tender. Stir occasionally. If the soup isn’t thickening to your liking, you can add a bit more cornstarch slurry.

6️⃣ Make the crispy prosciutto: Preheat your oven to 400°F (200°C). Lay the prosciutto slices on a parchment-lined baking sheet and bake for 7-8 minutes or until crispy. Allow them to cool, then break or chop into pieces.

7️⃣ Serve: Ladle the creamy chicken gnocchi soup into bowls. Top with crispy prosciutto pieces, freshly grated Parmesan, and serve with warm, crusty bread for dipping. Enjoy!

Notes

Adjust the seasoning: Taste before serving and add extra salt and pepper if needed. The bouillon and Parmesan add saltiness, so adjust to your preference.
Substitute for half-and-half: You can use heavy cream for a richer soup or milk for a lighter version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove or in the microwave.