Slow Cooker Chicken Gnocchi Soup

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A dish of chicken gnocchi soup, creamy and vibrant with colourful vegetables and light gnocchi dumplings.

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Easy and delicious, this creamy chicken and vegetable soup is full of flavour and packed with nutritious vegetables, with soft, light gnocchi instead of the more traditional dumplings.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time2 55

Ingredients

1 onion - medium, peeled and chopped
1 carrot - medium, peeled and chopped
1 stick celery - trimmed and chopped
2 cloves garlic - peeled
1 chicken breast - or mini fillets
500 ml chicken broth/stock
1 pinch dried oregano and thyme
salt and pepper - to taste
2 rashers back bacon - smoked for preference
1 tsp olive oil
250 g gnocchi
60 g spinach - 2 large handfuls
100 ml double (heavy) cream
30 g parmesan cheese - grated

Optional

2 tsp cornflour
sprigs of fresh basil to garnish

Metric - USA Cups

Instructions

Put the prepared onion, carrot and celery in the slow cooker. Peel the garlic and add it along with the whole chicken breast. Pour the stock over and add the seasoning.
1 onion, 1 carrot, 1 stick celery, 2 cloves garlic, 1 chicken breast, 500 ml chicken broth/stock, 1 pinch dried oregano and thyme, salt and pepper
Stir well, put the lid on, and cook on high for about 2 and a half hours, until the chicken starts to fall apart.
Remove the chicken from the pot and shred it using two forks to pull it apart. Then return the chicken to the pot.
Cut the bacon into small pieces. I find the best way to do this is with sharp kitchen scissors. Fry in a glug of olive oil for a few minutes until it starts to turn golden.
2 rashers back bacon, 1 tsp olive oil
Add the gnocchi to the bacon and fry for few minutes more.
250 g gnocchi
Add the gnocchi and bacon into the slow cooker, along with the spinach, reserving a few leaves to add at the end.
60 g spinach
Add the cream. Set the slow cooker to low and leave for 20 minutes.
100 ml double (heavy) cream
If you prefer a thicker soup, you can mix 2 teaspoons of cornflour with 2 teaspoons of cold water to make a slurry. Add this to the soup and cook for a further 3 or 4 minutes.
2 tsp cornflour
When you have the consistency you like, check the seasoning and stir in two thirds of the grated cheese and the reserved spinach leaves. Serve hot, garnished with the remaining cheese and a sprig of basil.
30 g parmesan cheese, sprigs of fresh basil to garnish

Notes

Storage

Fridge – You can keep leftovers in an airtight container in the fridge for up to three days and reheat as needed.

I do not recommend freezing this slow cooker chicken gnocchi soup. The texture of both the gnocchi and the spinach is likely to spoil.

Hints and tips

Don’t stint on the spinach! If you do, it will seem to disappear entirely.

Cook the bacon gently. It should be golden and cooked through without becoming too crispy.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.