Welcome back to slow cooker soup week! You can find my first two recipes for this week here and here. Closing out the week, I have a soup that’s inspired by one of my favorite comfort foods: chicken pot pie. I love a good chicken pot pie, but it’s a lot of work to make. Since pie crust is already such a labor of love, I’m going to be sticking to my biscuit topped chicken pot pie or this slow cooker chicken pot pie gnocchi soup when the craving strikes.
This soup is creamy and delicious without all the work of chicken pot pie. Plus the addition of gnocchi is the perfect way to get the comforting carbohydrate touch without making pie crust or a lot of extra work. This soup is creamy, delicious, minimal prep, made in the slow cooker, and has lots of vegetables in it. What more could you want in a dinner?
Gnocchi is currently one of Juliette’s favorite things. She just loves these little pillows of goodness! When I gave her this soup she picked out the chicken and the gnocchi before touching any of the vegetables, but still, I’ll count that as a win! This soup along with a hunk of crusty homemade sourdough is the perfect cozy meal to enjoy this fall or winter.
Thanks for being here for this slow cooker soup week! Slow cooker chicken pot pie gnocchi soup is the perfect way to close out the week. If there’s anything you want to see more of on the blog, let me know in the comments below and I’m happy to deliver. Have a great weekend!
- 6 cups chicken broth
- 3 chicken breasts
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- ½ yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp. poultry seasoning
- 1-2 tsp. salt
- ½ tsp. freshly ground black pepper
- 3 tbsp. butter
- 4 tbsp. flour
- 1½ cups milk
- 1 cup frozen peas
- 1 lb. gnocchi
- To a slow cooker, add chicken broth, chicken breasts, celery, carrots, onion, garlic, poultry seasoning, salt (the amount used will depend on the salt content of your chicken broth), and pepper.
- Cook on low for 6-8 hours.
- Shred chicken with two forks.
- In a small saucepan, melt butter. Whisk in flour, then pour in milk and whisk until smooth and mixture has thickened. Add this mixture to the slow cooker along with frozen peas and gnocchi.
- Cook on high for another 30 minutes-1 hour until desired thickness is reached and gnocchi is tender.
- Enjoy!
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