Crockpot Chicken Gnocchi Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/crockpot-chicken-gnocchi-soup-recipe/
