Description
This creamy and flavorful Marry Me Chicken Gnocchi Soup combines tender chicken, sun-dried tomatoes, spinach, and pillowy gnocchi in a Parmesan cream sauce—all made in the slow cooker for an easy, comforting dinner.
Ingredients
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1/2 cup sun-dried tomatoes, packed in oil
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2 tablespoons olive oil (or oil from tomato jar)
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1 1/2 cups yellow onion, chopped
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4 garlic cloves, minced
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3 tablespoons tomato paste
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4 cups chicken bone broth (or bouillon + water)
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1-2 lbs chicken breast or boneless thighs
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1 1/2 cups heavy cream (or half-and-half)
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2 teaspoons dried basil (or 4 tsp fresh)
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2 teaspoons kosher salt
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1 1/2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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1/4 teaspoon crushed red pepper (plus more for garnish)
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1 package gnocchi
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1 cup frozen spinach (or 3 cups fresh)
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Instructions
- Heat olive oil in a skillet over medium heat. Add onion, sauté 3–4 minutes, then add garlic and cook 1 minute.
- Stir in tomato paste and 1 cup broth to deglaze. Cook 2 minutes, scraping the pan.
- Transfer mixture to slow cooker. Add chicken, sun-dried tomatoes, remaining broth, heavy cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper. Stir to combine.
- Cover and cook on low 4–5 hours or high 2–3 hours, until chicken is tender.
- Stir in gnocchi and frozen spinach. Cover and cook on high for 20–25 minutes until gnocchi is cooked. (If using fresh spinach, stir it in at the very end.)
- Remove chicken, shred, and return to the soup. Stir well, adjust seasoning to taste, and serve hot.
- Prep Time: 15
- Cook Time: 240
- Category: soup
- Method: slow cooker
- Cuisine: American