Description

This comforting Crockpot Chicken Gnocchi Soup is a hearty and creamy slow-cooked soup featuring tender chicken thighs, diced vegetables, and pillowy potato gnocchi. Flavored with Herbes de Provence, garlic, and enriched with half and half, it is finished with fresh spinach and crispy prosciutto for added texture and flavor. Perfect for an easy, make-ahead meal that warms you up on cooler days.

Ingredients

Scale

Soup Base

2 1/2 lbs 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
4 cups chicken stock or broth
Salt and pepper, to taste (be generous with salt)

Thickening and Cream

2 1/2–3 Tbsp cornstarch
1 cup half and half or heavy cream

Additions

1 lb potato gnocchi
5 oz baby spinach or curly kale, torn or chopped
Fresh Parmesan, for garnish
3 oz prosciutto

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Instructions

Prepare crockpot: Add chicken thighs, diced carrots, onion, celery, fresh parsley, Herbes de Provence, paprika, red pepper chili flakes if using, chicken bouillon, pressed garlic, chicken stock, salt, and pepper to the slow cooker. Stir to combine all ingredients evenly.
Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken and vegetables become tender and fully cooked through.
Shred chicken: Carefully remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken back to the slow cooker.
Thicken soup: In a small bowl, whisk the cornstarch with a bit of cold water to create a smooth slurry. Stir this mixture into the crockpot along with the half and half (or heavy cream). Cook on high for an additional 15 to 30 minutes until the soup thickens slightly.
Add gnocchi and greens: Add the potato gnocchi and torn or chopped spinach or kale to the crockpot. Continue cooking for another 10 to 15 minutes until the gnocchi becomes tender and the greens wilt.
Prepare prosciutto: While the gnocchi cooks, heat a skillet over medium heat and cook the prosciutto until it becomes crispy. Set aside for garnish.
Serve: Ladle the finished soup into bowls, then garnish each with crispy prosciutto and a sprinkle of fresh Parmesan cheese. Serve hot and enjoy this creamy, flavorful soup.

Notes

Use chicken thighs for more tender and flavorful meat, but chicken breasts work as a leaner alternative.
Herbes de Provence can be substituted with poultry seasoning or an Italian herb blend if unavailable.
Adjust the amount of cornstarch slurry depending on your preferred thickness of the soup.
For a richer soup, use heavy cream; half and half offers a lighter option.
Red pepper flakes are optional—add them according to your desired spice level.
Fresh Parmesan adds a nice salty finish, but you can omit it for a dairy-free option.
Make sure to crisp the prosciutto well for texture contrast in the soup.

Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American