Crock-Pot Chicken, Kale and Gnocchi Soup

Keep your holiday easy, light, and festive with this simmer all day Crock-Pot favorite!


1 rotisserie chicken (about 3 cups), pulled

2 bunches Kale (or more as desired)

1 Onion

1, 16oz pkg Mini Potato Gnocchi

64 oz Chicken Bone Broth

1 cup water

1 head cauliflower (about 2 pounds)

1 cup whole milk

2 Tbsp olive oil

1 tsp pepper

½ tsp rosemary

½ tsp oregano


Bring whole milk and water to a small boil and put in cauliflower. Bring to a low simmer and cook until cauliflower is falling apart tender (about 20 minutes). If you’d like a shortcut, buy the steamable in bag cauliflower rice (about 2 pounds).

Deskin and debone rotisserie chicken.

Devein kale and dice onion.

Scoop out cauliflower into a blender and enough of the liquid mixture to cover it.Add olive oil and blend on high for 2 minutes.

Turn on Crock-Pot to low and add bone broth, water, salt, pepper, chicken, kale, onion, and cauliflower bechamel to Crock-Pot for 8 hours.

The last hour, throw in the gnocchi.

Serves 6

Nutrition: Calories 365, Carbohydrates 40g, Sugar 5g, Fiber 4g, Fat 5g, Cholesterol 71mg, Protein 40g, Sodium 683mg.

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