Creamy Crockpot Chicken Gnocchi Soup With Basil Pesto Swirl

There’s nothing quite like a warm, comforting bowl of soup on a chilly evening, and this Creamy Crockpot Chicken Gnocchi Soup is guaranteed to hit the spot! This recipe combines the ease of slow cooking with the delightful textures of tender chicken, pillowy gnocchi, and a vibrant swirl of homemade basil pesto. It’s a flavor explosion that’s surprisingly simple to make. Perfect for busy weeknights or cozy weekends, this soup is a guaranteed crowd-pleaser. We’ve also ensured this recipe caters to halal dietary needs where possible, with notes on ingredient selection. Let’s get cooking!

What You’ll Need: The Ingredient Lineup

• 500g (1 lb) Boneless, Skinless Chicken Breasts: We’re using chicken breasts for their lean protein and mild flavor. Cut into 2cm (¾ inch) cubes, they’ll become incredibly tender during the slow cooking process. Ensure your chicken is fresh and of good quality for the best results.
• 250g (9 oz) Potato Gnocchi: Store-bought gnocchi saves time and effort! Look for a halal-certified brand if needed. Gnocchi adds a delightful, soft texture to the soup.
• 1 Large Carrot, Peeled and Diced (≈80g / ½ cup): Carrots contribute a subtle sweetness and vibrant color to the soup. Dicing ensures they cook evenly.
• 2 Celery Stalks, Diced (≈70g / ½ cup): Celery provides a savory base and aromatic depth. Similar to carrots, dicing promotes even cooking.
• 1 Medium Onion, Finely Chopped (≈150g / 1 cup): Onions are the foundation of many great soups, adding a foundational savory flavor. Finely chopping allows them to melt into the broth.
• 3 Garlic Cloves, Minced: Garlic is a flavor powerhouse! Minced garlic releases its aroma and flavor beautifully during sautéing.
• 1L (4 cups) Low-Sodium Chicken Broth: Using low-sodium broth allows you to control the saltiness of the soup. Opt for a halal-certified broth if required.
• 240ml (1 cup) Heavy Cream, Divided: Heavy cream adds richness and creates the signature creamy texture of this soup. We’ll be using it in two stages – some in the soup and some for the pesto.
• 30g (2 tbsp) Unsalted Butter: Butter adds flavor and helps to sauté the vegetables. Using unsalted butter allows you to control the salt content.
• 2 tbsp Olive Oil, plus 30ml (2 tbsp) Extra-Virgin Olive Oil for Pesto: Olive oil is used for sautéing and adds a healthy fat. Extra-virgin olive oil is preferred for the pesto due to its robust flavor.
• 1 tsp Dried Thyme: Thyme provides a warm, earthy flavor that complements the chicken and vegetables.
• 1 tsp Dried Oregano: Oregano adds a slightly peppery and aromatic note to the soup.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is key! Adjust the salt and pepper to your preference.
• 60g (2 oz) Fresh Basil Leaves: Fresh basil is essential for the vibrant pesto swirl. Look for bright green, fragrant leaves.
• 30g (2 tbsp) Pine Nuts, Toasted: Toasted pine nuts add a delightful crunch and nutty flavor to the pesto.
• 30g (¼ cup) Grated Parmesan Cheese, Halal-Certified (or Nutritional Yeast): Parmesan cheese adds a salty, umami flavor to the pesto. If you require a halal option, nutritional yeast is a great substitute.
• Zest of ½ Lemon (Optional): Lemon zest brightens up the pesto and adds a touch of acidity.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken: You can substitute chicken thighs for chicken breasts, but they may require a longer cooking time.
• Gnocchi: If you can’t find gnocchi, small pasta shapes like ditalini or orzo can be used, but adjust cooking time accordingly.
• Heavy Cream: For a lighter option, you can use half-and-half or even evaporated milk, but the soup won’t be as creamy.
• Parmesan Cheese: As mentioned above, nutritional yeast is a fantastic vegan and halal-friendly alternative.

Step-by-Step Instructions for Creamy Crockpot Chicken Gnocchi Soup

1. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed chicken breasts, season generously with salt and freshly ground black pepper. Sear the chicken for approximately 3-4 minutes, turning occasionally, until lightly golden brown on all sides. The goal isn’t to cook the chicken through at this stage, but to develop some color and flavor. Transfer the seared chicken directly into your crockpot.
2. Sauté the Aromatics: In the same skillet you used for the chicken (don’t discard those flavorful browned bits!), melt 2 tablespoons of butter over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 4-5 minutes, stirring frequently, until the vegetables begin to soften and become translucent. Add the minced garlic during the last minute of sautéing to prevent burning. The softened vegetables will form the flavorful base of your soup.
3. Combine in the Crockpot: Carefully transfer the sautéed vegetables from the skillet into the crockpot, layering them over the seared chicken. This layering helps distribute the flavors evenly throughout the soup.
4. Add Broth and Seasonings: Pour in the low-sodium chicken broth, ensuring it covers the chicken and vegetables. Add the dried thyme and dried oregano, along with a pinch of salt and pepper. Give everything a gentle stir to combine.
5. Slow Cook: Cover the crockpot and cook on low heat for 4 hours, or on high heat for 2 hours. The longer cooking time on low allows the flavors to meld beautifully and the chicken to become incredibly tender. Check the chicken for tenderness; it should easily shred with a fork.
6. Cook the Gnocchi: About 30 minutes before serving, add the potato gnocchi to the crockpot. Gently stir to ensure the gnocchi are submerged in the broth. Continue cooking, covered, until the gnocchi float to the surface and are cooked through – this usually takes about 5-7 minutes. Be careful not to overcook the gnocchi, as they can become mushy.
7. Prepare the Basil Pesto Swirl: While the soup is finishing, prepare the vibrant basil pesto swirl. In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese (or nutritional yeast for a dairy-free option), and lemon zest (if using). Add the extra-virgin olive oil and pulse until the mixture is coarsely chopped and combined. Transfer the pesto to a small bowl and whisk in ½ cup (120ml) of heavy cream until smooth and creamy.
8. Finish the Soup: Turn off the crockpot. Stir in the remaining ½ cup (120ml) of heavy cream into the soup for an extra layer of richness and creaminess. Taste and adjust the seasoning with salt and pepper as needed.
9. Serve and Garnish: Ladle the creamy chicken gnocchi soup into deep bowls. Spoon a generous swirl of the basil pesto cream across the surface of each bowl, creating a beautiful and flavorful design. Garnish with a sprinkle of toasted pine nuts and a few fresh basil leaves for added color and freshness.

Why This Crockpot Method Works

The beauty of this recipe lies in the slow cooking process. The crockpot allows the chicken to become incredibly tender and the flavors to meld together beautifully over time. Searing the chicken first adds a depth of flavor that you wouldn’t achieve by simply adding it directly to the crockpot. The slow simmering also breaks down the vegetables, creating a naturally thickened and flavorful broth. Using a swirl of basil pesto at the end adds a burst of fresh, vibrant flavor and a stunning visual appeal.

Tips for the Best Flavor

Don’t skimp on the quality of your ingredients! Using a good quality chicken broth and fresh basil will make a significant difference in the final flavor of the soup. Toasting the pine nuts enhances their nutty flavor. If you’re using store-bought gnocchi, look for a brand that uses potatoes as the primary ingredient for the best texture. And remember, a pinch of lemon zest in the pesto brightens the flavors beautifully.

Variations and Additions

Feel free to customize this soup to your liking! You can add other vegetables, such as spinach or kale, during the last 15 minutes of cooking. For a spicier kick, add a pinch of red pepper flakes. If you don’t have pine nuts, you can substitute walnuts or almonds. For a heartier soup, add a can of drained and rinsed cannellini beans during the last hour of cooking.

Storing and Reheating

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. The gnocchi may absorb some of the broth during storage, so you may need to add a little extra chicken broth when reheating. The pesto swirl is best added fresh, as it may lose its vibrant color and flavor when reheated.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, you can! If you’re short on time, you can use about 3 cups of pre-cooked, shredded chicken. Add it to the crockpot during the last hour of cooking.

Can I make this soup dairy-free?

Absolutely! Substitute the heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese in the pesto.

Can I freeze this soup?

While you can freeze it, the texture of the gnocchi may change upon thawing. It’s best enjoyed fresh. If freezing, omit the gnocchi and add it when reheating.

Enjoy this comforting and flavorful Creamy Crockpot Chicken Gnocchi Soup! Don’t forget to save this recipe to Pinterest for later!

recipe creamy crockpot chicken gnocchi soup

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• Author: Sarah Mali
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Creamy Crockpot Chicken Gnocchi Soup is a comforting and flavorful dish perfect for chilly evenings. It combines tender chicken, soft gnocchi, and a vibrant basil pesto swirl for a delightful and easy-to-make meal.

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Ingredients

Scale 1x2x3x

• 500g (1 lb) Boneless, Skinless Chicken Breasts, cubed
• 250g (9 oz) Potato Gnocchi
• 80g (½ cup) Carrot, diced
• 70g (½ cup) Celery, diced
• 150g (1 cup) Onion, chopped
• 3 Garlic Cloves, minced
• 1L (4 cups) Low-Sodium Chicken Broth
• 240ml (1 cup) Heavy Cream, divided
• 30g (2 tbsp) Unsalted Butter
• 2 tbsp Olive Oil, plus 2 tbsp Extra-Virgin Olive Oil for Pesto
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• Salt and Pepper to taste
• 60g (2 oz) Fresh Basil Leaves
• 30g (2 tbsp) Pine Nuts, toasted
• 30g (¼ cup) Grated Parmesan Cheese (or Nutritional Yeast)
• ½ Lemon, zested (optional)

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Instructions

1. Sear Chicken: Brown 1 lb cubed chicken in 2 tbsp olive oil, then transfer to crockpot.
2. Sauté Vegetables: Sauté 1 cup onion, ½ cup carrot, and ½ cup celery in 2 tbsp butter until softened, add minced garlic.
3. Combine in Crockpot: Add sautéed vegetables to crockpot with chicken.
4. Add Broth & Seasonings: Pour in 4 cups chicken broth, 1 tsp thyme, 1 tsp oregano, salt, and pepper.
5. Slow Cook: Cook on low for 4 hours or high for 2 hours, until chicken is tender.
6. Cook Gnocchi: Add 9 oz gnocchi during the last 30 minutes of cooking.
7. Prepare Pesto: Blend basil, pine nuts, Parmesan, and olive oil; stir in ½ cup heavy cream.
8. Finish Soup: Stir in remaining ½ cup heavy cream; season to taste.
9. Serve: Ladle into bowls and swirl with pesto; garnish with pine nuts and basil.

Notes

For a halal version, ensure chicken and broth are halal-certified. Toasting pine nuts enhances their flavor. Don’t overcook the gnocchi to prevent mushiness.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Soup
• Method: Crockpot
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 80 mg