This Crock Pot Chicken Gnocchi Soup is creamy and loaded with flavor from roasted red peppers, garlic, and onions.
A few nights ago, the Mr. and I got sucked into an episode of Hoarders. I’m not even sure how we landed on the channel, but before we knew it we were knee deep in someone else’s unidentifiable piles of irreplaceable junk. There really is nothing like an episode of Hoarders to make you say, “Ya know, the house actually doesn’t look too bad. I think I can hold off on vacuuming for a few more days years.”
We don’t watch much reality TV around here, but when we do we go all out. The Mr. popped some popcorn, I slipped on my comfiest sweatpants, and we planted ourselves on the couch, soaking up the drama unfolding before us. My hubby is my favorite TV watching copilot. He can imitate almost any accent and picks up on the most obscure details–Wait, is that a signed picture of David Hasselhoff on that stack of coolers?? Why yes, yes it is.
If my husband’s mission in life is to throw me into fits of laughter during an episode of Hoarders, mine is to convince him that he actually likes gnocchi. Before this soup, the Mr.’s exposure to gnocchi was mainly in dishes where it’s used as a substitute for pasta and covered in sauce. He is not a fan of this, or pretty much any other substitute for pasta. Don’t even get him started on zoodles.
I felt my guy wasn’t giving gnocchi a fair shot, so I decided to try it in a soup and see if I could change his mind. I wanted to stack all the cards in my favor so I went all out with a creamy chicken soup loaded with flavor. I mean, if I’m going to do some persuading, I better bring my A game. Carrots, celery, onion, and garlic form the base for the chicken soup we all know and love. Roasted red peppers add sweetness and depth, and evaporated milk provides that comforting creaminess I knew he wouldn’t be able to resist. The gnocchi in this soup add just the right amount of carbs–a pleasing chewiness that makes this soup hearty and filling enough to eat as a main dish.
One bite in, and the Mr. exclaimed, “Oh, this is good.” I just smiled sweetly to myself while inwardly shouting “VICTORY IS MINE!” It’s the small things.
We’ve got another batch of wonderful Soup-er Bowl recipes for you today. Check out my friend Melanie and Emily’s recipes below and be sure to enter to win a gorgeous Le Creuset Dutch Oven!
Instant Pot Buffalo Chicken Soup
Lemon Dill Chicken Noodle Soup
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Crock Pot Chicken Gnocchi Soup with Roasted Red Peppers
Ingredients
- 3 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- 1 teaspoon minced garlic
- 1 1/4 pounds chicken breast
- 4 cups chicken broth
- 1 jar roasted red peppers (drained)
- 2 Tablespoons cornstarch (dissolved in 2 tablespoons water)
- 1 can evaporated milk
- 1 lb. gnocchi
- 2 stalks Swiss chard (stems removed and leaves torn)
Instructions
- In a crock pot, combine the carrots, celery, onion, garlic, chicken breast, both, and roasted red peppers. Season with salt and pepper. Cook on high for 4 hours or on low for 8.
- Shred the chicken breast in the slow cooker. Add the cornstarch slurry, stir in the evaporated milk, gnocchi, and Swiss chard.
- Cook on high for another 45 minutes to 1 hour or until the gnocchi is tender and soup is thickened.
Notes
- Remember that the gnocchi will continue to soak up broth as it sits, so you may need to add more liquid when reheating leftovers.
Nutrition
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Recipe adapted from Pinch of Yum
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