Crockpot Chicken Gnocchi Soup Recipe

Introduction

This Crockpot Chicken Gnocchi Soup is a comforting and creamy meal that’s perfect for cozy days. With tender chicken, soft gnocchi, and fresh spinach, it’s an easy slow-cooker recipe that delivers big flavor with minimal effort.

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 right 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 everything’s 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: Take the chicken out, shred it with two forks, then 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 into creamy perfection.
6. Step 6: Finally, stir in the spinach and Parmesan. Let it cook for another 5–10 minutes, just until the spinach wilts.
7. Step 7: Serve, garnish with parsley and extra Parmesan if desired, and enjoy!

Tips & Variations

• For a lighter option, substitute half-and-half for heavy cream or use a low-fat cream of chicken soup.
• Add mushrooms or peas for extra veggies and texture.
• If you prefer a thicker soup, let it cook uncovered for the last 15 minutes to reduce the liquid slightly.
• Use fresh homemade gnocchi for a special touch, though store-bought works great too.
• For more flavor, brown the chicken in a skillet before adding to the slow cooker.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling, adding a splash of broth or water if needed to loosen the consistency. This soup does not freeze well due to the cream and gnocchi.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but add extra cooking time—usually about 1–2 hours longer on low—to ensure the chicken is fully cooked and tender.

What can I substitute if I don’t have cream of chicken soup?

You can make a simple homemade cream of chicken soup substitute by combining 2 tablespoons butter, 2 tablespoons flour, and 1 cup chicken broth, cooking it until thickened. Then add some milk or cream to reach desired creaminess before using in the recipe.

Crockpot Chicken Gnocchi Soup Recipe

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★★★★★

4.7 from 116 reviews

This Crockpot Chicken Gnocchi Soup is a creamy, comforting dish perfect for a cozy meal. Tender chicken, soft gnocchi, fresh vegetables, and a creamy broth come together in a slow cooker for an easy, hands-off recipe that’s perfect for weeknights or meal prep.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours (slow cooker low) or 3 to 4 hours (slow cooker high), plus 30–40 minutes for gnocchi and cream addition, plus 5–10 minutes for spinach wilting
• Total Time: 6 hours 15 minutes to 7 hours 5 minutes (low) or 4 hours 15 minutes to 5 hours 5 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Protein and Dairy

• 1 pound boneless & skinless chicken breasts
• 1 cup heavy cream (or half-and-half)
• ½ cup shredded Parmesan cheese (plus more for serving)

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

Pantry Items

• 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 16-ounce package potato gnocchi (shelf-stable or refrigerated)

Garnish

• Parsley for garnish

Instructions

1. Prepare ingredients: Place the chicken breasts at the bottom of your slow cooker. Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
2. Add liquids and seasonings: Pour in the chicken broth and cream of chicken soup. Stir in Italian seasoning, salt, and black pepper until well combined.
3. Slow cook the chicken and vegetables: Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and easy to shred.
4. Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
5. Add gnocchi and cream: Stir in the potato gnocchi and heavy cream. Cover and cook on high for another 30 to 40 minutes, until the gnocchi are soft and the soup thickens to a creamy consistency.
6. Add greens and cheese: Stir in the fresh baby spinach and Parmesan cheese. Let the soup cook for an additional 5 to 10 minutes, just until the spinach wilts.
7. Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and parsley, and enjoy your creamy Crockpot Chicken Gnocchi Soup!

Notes

• You can substitute half-and-half for heavy cream to reduce fat content slightly.
• Adjust salt and pepper according to taste preferences.
• Fresh gnocchi or refrigerated gnocchi work best, but shelf-stable gnocchi is acceptable.
• For a thicker soup, cook the gnocchi slightly longer or reduce the amount of broth slightly.
• Leftovers store well in the fridge for up to 3 days. Reheat gently to avoid breaking down the cream.

Keywords: chicken gnocchi soup, crockpot soup, slow cooker recipes, creamy chicken soup, easy dinner, comfort food