Crockpot Chicken Gnocchi Soup Recipe

Introduction

This Crockpot Chicken Gnocchi Soup is a comforting and creamy meal that’s perfect for chilly days. Packed with tender chicken, soft gnocchi, and fresh spinach, it’s an easy-to-make soup that warms both the heart and the stomach.

Ingredients

• 1 pound boneless & skinless chicken breasts
• 3 medium carrots (peeled and diced)
• 2 celery stalks (diced)
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 10.5-ounce can cream of chicken soup
• 1 cup heavy cream (or half-and-half)
• 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
• 2 cups fresh baby spinach leaves
• ½ cup shredded Parmesan cheese (plus more for serving)
• Parsley for garnish

Instructions

1. Step 1: Place the chicken breasts in the bottom of your slow cooker. Add the carrots, celery, onion, and garlic on top.
2. Step 2: Pour in the chicken broth and cream of chicken soup, then stir in the Italian seasoning, salt, and pepper until combined.
3. Step 3: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easy to shred.
4. Step 4: Remove the chicken, shred it with two forks, and add it back into the slow cooker.
5. Step 5: Stir in the gnocchi and heavy cream, cover, and cook on high for another 30–40 minutes until the gnocchi are soft and the soup has thickened.
6. Step 6: Stir in the spinach and Parmesan cheese. Let cook for another 5–10 minutes until the spinach wilts.
7. Step 7: Serve hot, garnished with parsley and extra Parmesan if desired. Enjoy!

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream.
• Try adding mushrooms or peas for extra vegetables and texture.
• Use rotisserie chicken to save time on cooking and shredding.
• Make sure not to overcook the gnocchi to avoid mushiness; check for tenderness and adjust time as needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For best texture, add fresh gnocchi when reheating if the originals have become too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop. Simmer the chicken and vegetables in broth and seasonings until the chicken is cooked, then shred and return it to the pot. Add gnocchi and cream, cooking until the gnocchi are tender, then stir in spinach and cheese.

Is it possible to freeze this soup?

Freezing is possible but not ideal because the cream and gnocchi may change texture after thawing. If you freeze it, omit the spinach and add fresh when reheating. Freeze in airtight containers for up to 2 months.

Crockpot Chicken Gnocchi Soup Recipe

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★★★★★

4.9 from 116 reviews

A creamy, comforting Crockpot Chicken Gnocchi Soup packed with tender chicken, soft gnocchi, fresh spinach, and Parmesan cheese. This easy slow cooker recipe combines hearty vegetables and a rich broth for a perfect weeknight meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours on low (or 3 to 4 hours on high) plus 40 to 50 minutes additional cooking
• Total Time: 6 to 7 hours
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 1 pound boneless & skinless chicken breasts

Vegetables

• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups fresh baby spinach leaves

Liquids and Dairy

• 4 cups chicken broth
• 1 10.5-ounce can cream of chicken soup
• 1 cup heavy cream (or half-and-half)
• ½ cup shredded Parmesan cheese (plus more for serving)

Seasonings

• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Others

• 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
• Parsley for garnish

Instructions

1. Prepare ingredients: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the peeled and diced carrots, diced celery, diced onion, and minced garlic over the chicken.
2. Add liquids and seasonings: Pour in the chicken broth and the cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper to combine all ingredients in the slow cooker.
3. Slow cook on low or high: Cover the slow cooker and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and can be easily shredded with forks.
4. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker.
5. Add gnocchi and cream: Stir in the potato gnocchi and heavy cream. Cover and cook on high for another 30–40 minutes until the gnocchi are soft and the soup has thickened to a creamy consistency.
6. Finish with spinach and cheese: Stir in the fresh baby spinach leaves and shredded Parmesan cheese. Let the soup cook uncovered for an additional 5–10 minutes until the spinach wilts and the cheese melts into the soup.
7. Serve and garnish: Ladle the soup into bowls, garnish with additional Parmesan cheese and parsley if desired. Enjoy the warm, creamy soup.

Notes

• You can substitute half-and-half for heavy cream to reduce richness slightly.
• If you prefer, use fresh gnocchi instead of shelf-stable; cooking times may vary slightly.
• Adjust salt and pepper according to your taste before serving.
• For a thicker soup, remove the lid during the last 10 minutes of cooking to reduce liquid.
• For added flavor, sprinkle extra Parmesan or fresh herbs like thyme or basil at serving.

Keywords: Crockpot chicken gnocchi soup, slow cooker chicken soup, creamy chicken soup, easy crockpot soup, comforting chicken gnocchi recipe