This recipe delivers a hearty and flavorful slow cooker chicken and gnocchi soup, perfect for a chilly evening or a cozy weekend meal. It's surprisingly easy to make, requiring minimal hands-on time, and the result is a creamy, comforting soup that's bursting with delicious Italian flavors. We'll cover everything from ingredient selection to helpful tips and tricks to ensure your soup is a resounding success.
What Makes This Slow Cooker Chicken and Gnocchi Soup Recipe Special?
This recipe distinguishes itself through its simplicity and depth of flavor. Unlike some recipes that rely heavily on pre-packaged ingredients, this one focuses on fresh, high-quality ingredients to create a truly satisfying culinary experience. The slow cooking process allows the chicken to become incredibly tender, infusing the broth with rich flavor. The addition of gnocchi adds a delightful chewiness and satisfying texture, creating a complete and delicious meal.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen peas
- 1 (17 oz) package potato gnocchi
Instructions:
- Sear the Chicken (Optional but Recommended): Begin by searing the chicken breasts in olive oil over medium-high heat for 2-3 minutes per side. This step adds a depth of flavor that slow cooking alone can't achieve. You can skip this step if you're short on time, but the flavor difference is noticeable.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the slow cooker and sauté for about 5 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Transfer the seared chicken to the slow cooker along with the chicken broth, diced tomatoes (undrained), oregano, basil, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Add Gnocchi and Peas: Stir the shredded chicken, frozen peas, and gnocchi into the soup. Cook for another 10-15 minutes, or until the gnocchi is cooked through and floats to the surface. Don't overcook the gnocchi, or they'll become mushy.
- Serve: Ladle the soup into bowls and serve immediately. Garnish with fresh parsley or Parmesan cheese, if desired.
Frequently Asked Questions (FAQs)
Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like zucchini, spinach, mushrooms, or bell peppers. Just add them along with the carrots and celery in step 2.
What kind of gnocchi should I use?
You can use either fresh or frozen potato gnocchi. If using fresh gnocchi, add it during the last 5-7 minutes of cooking to prevent it from becoming overcooked.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Prepare the soup as directed, but omit the gnocchi and peas. Store the soup in the refrigerator for up to 3 days. When ready to serve, reheat the soup and add the gnocchi and peas during the last 10-15 minutes of cooking.
Can I freeze this soup?
Yes, this soup freezes well. Allow the soup to cool completely before storing it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I serve with this soup?
This soup is a complete meal on its own, but you can serve it with crusty bread, a side salad, or a simple garlic bread for a more substantial meal.
This slow cooker chicken and gnocchi soup is a guaranteed crowd-pleaser. The combination of tender chicken, flavorful broth, and pillowy gnocchi is irresistible. Enjoy!
