This Slow Cooker Creamy Chicken Gnocchi Soup deliciously cream-free, comfort food that will warm you from head to toe. Loaded with tender veggies, chicken, and pillowy gnocchi. Perfect with crusty bread and a salad.
When the temperature drops below 60° I want soup or chili for dinner. Yes, I am a baby when it comes to temperatures below 60°!! This Slow Cooker Creamy Chicken Gnocchi Soup did a beautiful job warming me from head to toe the other day when it dropped to the upper 30s at night.
Slow Cooker soups are my favorite because with extremely little effort you end up with a delicious soup that always hits the spot.
Looks so good, right? Well then let’s just dive right in and talk about why this creamy, dreamy, simple chicken gnocchi soup is going to become a favorite.
This soup is fast and simple to throw together, it has a fantastic flavor that everyone in your family will love, it’s a great way to get some veggies into those picky kiddos of yours and it’s going to taste amazing on any chilly night. It’s just a win, win dinner all the way around.
If you’ve never had gnocchi it is delicious! Gnocchi are an Italian pasta made from mashed potatoes, flour and eggs. You can buy them in grocery stores down the pasta aisle. You could also make your own if you’re feeling adventurous. The first time I actually had gnocchi was in Italy and I fell in love after one bite. Can’t think of a better place to have it for the first time . . . it was amazing!
So many reasons you’ll love this soup:
- The texture is creamy & smooth and so, so good.
- Tender and perfectly seasoned bites of chicken.
- Soft pillowy gnocchi . . .my favorite part!
- It’s hearty, comforting and really hits the spot!
Can I use something besides evaporated milk?
Yes you can, but evaporated milk has the creaminess of heavy whipping cream and half & half without actually having to use those in the soup. It does a beautiful job of thickening soups just enough and adding creaminess without having to use heavy cream or half & half.
Instant Pot Instructions:
Add the chicken, onions, carrots, celery, basil, Italian seasoning, salt, pepper and chicken broth to the Instant Pot. Cook for 20 minutes on high pressure. Release the steam using quick release. Remove the chicken and shred it then add it back to your Instant Pot. Stir in the cornstarch mixture, evaporated milk, and gnocchi. Use the “Saute” function and simmer the soup for another 20 to 25 minutes to thicken it up. Add in the spinach and stir.Print
Recipe Source: Adapted from several different recipes I found on pinterest.