Chicken and Kale Gnocchi Soup
Author: Sarah Olson
Prep time: 25 mins
Cook time: 8 hours
Total time: 8 hours 25 mins
  • 1.5 lbs. boneless skinless chicken breasts
  • 7 cups chicken broth
  • 4 Tbsp. butter
  • 4 Tbsp. flour
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 cup diced carrots
  • 1 garlic clove, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 (16-oz.) package gnocchi (found on the pasta aisle, refrigerated section, or freezer section)
  • 2 cups chopped kale
  • 1½ cups half and half
  1. Add the chicken to a 6-quart slow cooker, set aside.
  2. In a medium sized skillet set over medium-high heat on the stove-top, melt the butter. Add the onion, celery, carrots, garlic, basil, oregano, salt and pepper. Cook for 3-5 minutes until they are slightly softened. Add the flour and cook for 30 more seconds, add a few cups of the chicken broth and stir until the flour dissolves.
  3. Add everything from the skillet to the slow cooker with the chicken, add the remaining chicken broth, stir. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time. After the cooking time is up, cook the gnocchi as directed on the package in boiling water on the stove-top, add the kale to this pot and cook at the same time as the gnocchi, the kale will take about 4 minutes to cook. Drain the gnocchi and kale, add to the slow cooker.
  4. Shred the chicken with 2 forks.
  5. Add the half and half.
  6. Stir.
  7. Serve and enjoy!
Recipe by The Magical Slow Cooker at