Slow Cooker Chicken Gnocchi Soup with Spinach and Nutmeg
A creamy slow cooker soup with shredded chicken, vegetables, potato gnocchi, cream, and fresh spinach.
Ingredients
Main Ingredients
- 1 ¼ lb boneless, skinless chicken breasts about 4 small
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 celery stalk diced
- ½ cup shredded carrots
- 5 cup low-sodium chicken broth
- 1 tsp dried basil
- 1 tsp Italian seasoning
- ¼ tsp ground nutmeg
- 1 bay leaf
- ½ tsp salt plus pepper to taste
- 1 cup heavy cream
- 16 oz potato gnocchi
- 3 oz fresh baby spinach tightly packed, about 3 cups
Instructions
Cooking
- Place the chicken in a 6 quart slow cooker and top with the onion, garlic, celery, and carrots. Add the basil, Italian seasoning, nutmeg, salt, pepper, and bay leaf.
- Pour in the broth. Cover and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken is tender and reaches 165 degrees F.
- Remove the chicken and discard the bay leaf. Shred or chop the chicken and return it to the slow cooker.
- Stir in the cream and gnocchi. Cover and cook on HIGH for about 30 minutes, until the gnocchi are tender.
- Add the spinach, cover, and let it wilt. Adjust the seasoning and serve hot.
Notes
Add the gnocchi only at the end so they do not turn mushy. Cool leftovers in shallow containers within two hours, eat within 3 days, and reheat to 165 degrees F on the stove. The cook time includes the final 30 minutes with the gnocchi.