You catch the smell through the steam vent and suddenly you are starving. That warm chicken broth scent mixed with herbs kinda sneaks up on you. It’s like your kitchen just gave you a big cozy hug, even before you sat down to eat.
Sometimes a dish just hits you right where it counts. This chicken gnocchi soup totally nails that comfort food feeling. You start to notice how the steam carries the scent of fresh spinach and garlic along with that bacon crispiness that’s tough to ignore.
Maybe it’s that soft gnocchi swimming in a creamy broth that makes you wanna dig in quick. You remember that slow simmer in the crockpot lets the flavors build up slowly, but thanks to your pressure cooker, you get those tender bites faster than you think. That hiss from the valve means dinner’s coming, and heck you’re ready for it!
The Truth About Fast Tender Results
- Pressure cooking locks in broth depth way better than regular simmering.
- Chicken turns super tender and juicy because the sealed heat doesn't dry it out.
- You get a perfect natural release that keeps the soup from splattering out of the valve.
- The float valve tells you when pressure's built so you know it’s working hard.
- Valve hiss is kinda like your dinner countdown clock, giving you a heads up.
- Using slow release at the end makes sure everything stays juicy and thickened.
Everything You Need Lined Up
- 1 lb. boneless skinless chicken breasts - these cook just right without fuss.
- 2 cups mirepoix - chopped onions, celery, and carrots add that classic flavor base.
- 1–2 teaspoons dried basil - it brings that slightly sweet herbal note that you love.
- 1–2 teaspoon Italian seasoning - gives it a little rustic, savory kick.
- 1 teaspoon poultry seasoning - for that deep, meaty aroma that makes you hungry.
- 1 teaspoon salt - because flavor happens partially from a good pinch of salt.
- 4 cups chicken broth - this is the soul of the soup, gotta use good broth for real depth.
- 3 tablespoons cornstarch dissolved in 2 tablespoons water - thickens up your soup just right.
- Two 12 ounce cans evaporated milk - adds creamy richness without a ton of fuss.
- Two 1 lb. packages gnocchi - soft little pillows of potato goodness that soak up the broth.
- 6 slices bacon - crispy bits of love that you’ll sprinkle in at the end.
- 2–3 cloves garlic, minced - adds just enough punch and aroma to make everything pop.
- 2 cups fresh baby spinach - brings color and a fresh pop that balances the creamy soup.
The Full Pressure Cooker Journey
Start by placing your chicken breasts right in the crockpot insert. Top it with that mirepoix mix, then sprinkle basil, Italian seasoning, poultry seasoning, and salt all over. Pour in the full 4 cups of chicken broth and give it a little stir if you want.
Cover up with the lid and set your cooker on low for 6 to 8 hours. If you’re short on time, crank it on high for 4 to 5 hours. Either way, wait till the chicken is tender and the veggies are soft like you remember from homemade soups.
Once done, carefully remove the chicken using tongs or a slotted spoon, then shred it up with two forks. Don’t toss it back yet though. At the same time, keep an eye on that float valve and wait for it to drop while you do the next steps.
Stir in your cornstarch slurry slowly along with the evaporated milk, making sure it blends smooth without lumps. This thickens your broth into that creamy delight y’all love so much.
Now add your gnocchi right in. Switch the cooker to high and let it cook for another 30 minutes. Keep watching your float valve and listen for that soft hiss as pressure changes.
While the gnocchi cooks, fry up your bacon pieces nice and crispy. Set them aside on paper towel to drain fat. Then toss in minced garlic and fresh spinach into the soup just before you finish cooking - these give freshness and aroma to your cozy bowl.
Taste the soup and adjust salt or seasonings if you think it needs it. Then stir in your shredded chicken and bacon for final love notes.
Finally, use a slow release to let the pressure release gently. When the float valve drops, you know it’s safe to serve. Ladle into bowls and prepare for that warm hug from your soup.
Quick Tricks That Save Your Time
- Chop your mirepoix veggies ahead and stash 'em in freezer bags so they’re ready anytime.
- Use pre-cooked or rotisserie chicken as a shortcut to shredding and cooking.
- Cook your bacon in batches in the microwave to speed up crispiness without babysitting the stove.
- Keep gnocchi in the freezer and toss frozen right in, saves prep mess.
- Make your cornstarch slurry in a small jar and shake well to avoid lumps in the broth.
That First Bite Moment
You stir the soup and bring that first spoon close. The smell alone thrills your senses, that blend of herbs and simmered veggies teasing your nose.
As you taste it, the creamy broth coats your tongue with comforting richness. The gnocchi is soft but not mushy, and the shredded chicken melts with every bite. You notice little bursts of garlicky spinach and a crunch from bacon bits you sprinkle on top.
It feels like a little cozy party in your mouth, simple and comforting. The broth depth is just right, salty enough but still gentle, making you wanna go back for seconds real quick.
Your Leftover Strategy Guide
Store your leftovers in airtight containers to keep the soup fresh and prevent that broth from drying out. It works well to keep in fridge up to 3 days when you label it so you don’t forget.
If you want to freeze some, cool the soup completely before sealing it to avoid ice crystals messing with texture. Frozen storage lasts about 2 months.
When reheating, gentle stove heat is best so the creaminess doesn’t separate. Stir often and keep an eye on that valve hiss in your pressure cooker if you use it to warm leftovers.
If your gnocchi absorbs too much broth after storing, just add a splash of water or broth while reheating to get it back to that perfect cozy soup texture. Your future self will thank you for these tricks!
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Heck yeah, y’all can! Thighs give a bit more flavor and stay juicy just like breasts.
- Do I really gotta use evaporated milk? It’s what makes the soup creamy without heavy cream. But if you wanna, regular milk or half-and-half works fine too.
- How do I know when the soup is done in pressure cooker? Listen for that valve hiss and float valve popping up. When it’s cooking for the set time and valve is down, it’s done.
- Can I add other veggies? Totally! Mushrooms, zucchini, or green beans add nice texture if you like.
- Is it okay to freeze the soup with gnocchi in it? You can, but gnocchi might get softer after freezing. It’s fine but keep that in mind.
- What if my soup separates when reheating? Just stir it gently over low heat and add a little milk or broth to bring it back. Slow release helps keep creaminess too.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crockpot Chicken Gnocchi Soup
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 1 lb. Boneless skinless chicken breasts these cook just right without fuss
- 2 cups Mirepoix chopped onions, celery, and carrots
- 1-2 teaspoons Dried basil
- 1-2 teaspoon Italian seasoning
- 1 teaspoon Poultry seasoning
- 1 teaspoon Salt
- 4 cups Chicken broth
- 3 tablespoons Cornstarch dissolved in 2 tablespoons water
- 24 oz Evaporated milk two 12 ounce cans
- 2 lb. Gnocchi two 1 lb. packages
- 6 slices Bacon fried until crispy
- 2–3 cloves Garlic minced
- 2 cups Fresh baby spinach
Instructions
Instructions
- Place chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in crockpot. Stir gently.
- Cover and cook on low for 6–8 hours or high for 4–5 hours until chicken is tender.
- Remove chicken and shred using forks. Return shredded chicken to crockpot.
- Add cornstarch slurry and evaporated milk, stir until smooth. Add gnocchi and cook on high for an additional 30 minutes.
- Meanwhile, fry bacon until crisp. Drain, then sauté garlic and spinach briefly in some leftover bacon grease.
- Stir cooked bacon and spinach mixture into soup. Adjust salt to taste and serve hot.
