Print

Crockpot Chicken Gnocchi Soup Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

This Crockpot Chicken Gnocchi Soup is a creamy, comforting dish packed with tender shredded chicken, soft potato gnocchi, fresh spinach, and savory vegetables, all slow-cooked to perfection. It’s an easy-to-make meal ideal for cozy nights and busy days, offering rich flavors with minimal effort.

Ingredients

Scale

Soup Base

  • 1 pound boneless & skinless chicken breasts
  • 4 cups chicken broth
  • 1 10.5-ounce can cream of chicken soup
  • 1 cup heavy cream (or half-and-half)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper

Vegetables & Aromatics

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

Other Ingredients

  • 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
  • ½ cup shredded Parmesan cheese (plus more for serving)
  • Parsley for garnish

Instructions

  1. Assemble Ingredients: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Layer the peeled and diced carrots, diced celery, diced onion, and minced garlic evenly on top of the chicken to form the flavor base.
  2. Add Liquids and Seasonings: Pour in the chicken broth and the can of cream of chicken soup. Sprinkle the Italian seasoning, salt, and black pepper over the mixture. Stir gently just enough to combine without disturbing the layers too much.
  3. Slow Cook Chicken and Vegetables: Cover the slow cooker and cook on the low setting for 5 to 6 hours, or on high for 3 to 4 hours. The chicken should become tender and shreddable by the end of this cooking period.
  4. Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir to combine with the vegetables and broth.
  5. Add Gnocchi and Cream: Stir in the potato gnocchi and heavy cream (or half-and-half). Cover the slow cooker again and cook on the high setting for another 30 to 40 minutes until the gnocchi are soft and the soup thickens into a creamy consistency.
  6. Incorporate Spinach and Parmesan: Add the fresh baby spinach leaves and shredded Parmesan cheese to the soup. Stir gently, then cover and cook for an additional 5 to 10 minutes, just until the spinach wilts and the cheese melts into the soup.
  7. Serve and Garnish: Ladle the hot soup into bowls, garnish with extra Parmesan cheese and chopped parsley, and serve immediately to enjoy the rich flavors and comforting texture.

Notes

  • You can substitute half-and-half for heavy cream for a lighter option, though the soup will be slightly less rich.
  • If fresh spinach is unavailable, baby kale or chopped swiss chard can be used as alternatives.
  • For added flavor, sprinkle freshly ground black pepper or chili flakes before serving.
  • Make sure not to overcook the gnocchi to avoid them becoming mushy; check for doneness during the final stage.
  • This soup freezes well. Store leftovers in airtight containers for up to 3 months; thaw and reheat gently on the stovetop.

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

Find it online: https://servedbynora.com/crockpot-chicken-gnocchi-soup-recipe/