Crockpot Chicken Gnocchi Soup Recipe

Introduction

This Crockpot Chicken Gnocchi Soup is a warm and comforting meal perfect for busy days. Creamy, hearty, and packed with tender chicken, fresh vegetables, and soft gnocchi, it’s an easy way to enjoy a cozy homemade soup 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, and enjoy!

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter soup.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• For added texture, sprinkle toasted pine nuts or croutons on top before serving.
• Swap the spinach for kale or Swiss chard if preferred.
• If you don’t have cream of chicken soup, substitute with a homemade roux and chicken stock mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Gnocchi may thicken the soup as it sits; add a splash of broth or water when reheating to loosen it up.

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 you may need to increase the cooking time slightly to ensure the chicken is cooked through.

Can I make this soup without a slow cooker?

Absolutely. Cook the chicken and vegetables in a large pot over medium heat until the chicken is done and vegetables are tender. Then proceed with shredding the chicken, adding gnocchi, cream, spinach, and cheese, cooking until warmed through and thickened.

Crockpot Chicken Gnocchi Soup Recipe

Print Recipe

★★★★★

4.4 from 125 reviews

A hearty and creamy Crockpot Chicken Gnocchi Soup featuring tender shredded chicken, soft potato gnocchi, fresh vegetables, and a rich blend of cream and Parmesan cheese, all cooked effortlessly in a slow cooker for a comforting, flavorful meal.

• Author: Victoria
• 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 hours 5 minutes to 7 hours 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 pound boneless & skinless chicken breasts
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced

Broth and Seasonings

• 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

Dairy and Gnocchi

• 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)

Garnish

• Parsley for garnish

Instructions

1. Prepare Ingredients: Place the chicken breasts at the bottom of the slow cooker, then add diced carrots, celery, onion, and minced garlic on top to layer the flavors.
2. Add Liquids and Seasonings: Pour in the chicken broth and cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper until well combined to create a savory base.
3. Slow Cook Chicken and Vegetables: Cover the slow cooker and cook on low for 5–6 hours or on high for 3–4 hours, allowing the chicken to become tender enough to shred easily.
4. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker to incorporate with the soup.
5. Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream. Cover again and cook on high for 30–40 minutes until the gnocchi soften and the soup thickens into a creamy texture.
6. Add Spinach and Parmesan: Stir in fresh baby spinach and shredded Parmesan cheese. Let the soup cook for an additional 5–10 minutes until the spinach wilts and the cheese melts fully.
7. Serve: Garnish with fresh parsley and additional Parmesan if desired. Ladle the warm, creamy soup into bowls and enjoy!

Notes

• You can substitute half-and-half for heavy cream to reduce fat content slightly.
• If you prefer a thicker soup, you can add more cream or let the soup cook uncovered for the last 10 minutes to reduce.
• Fresh spinach can be swapped for kale or Swiss chard, but adjust wilt time accordingly.
• Use shelf-stable or refrigerated gnocchi based on availability; cooking times may vary slightly.
• Adjust seasoning to taste at the end before serving.

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