Crockpot Chicken Gnocchi Soup Recipe

Introduction

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

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 version without sacrificing creaminess.
• Add a pinch of crushed red pepper flakes for a subtle spicy kick.
• Swap baby spinach for kale or Swiss chard for a different green and extra nutrients.
• To save time, use pre-cut vegetables or frozen mixed veggies.
• If using refrigerated gnocchi, add them towards the end to avoid overcooking.

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 to prevent the cream from separating. For best texture, add a splash of cream or broth when reheating if the soup feels too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Crockpot Chicken Gnocchi Soup?

It’s best to avoid freezing this soup because the gnocchi and cream may change texture and become mushy after thawing. Instead, freeze the soup before adding the gnocchi and cream, then add them fresh when reheating.

What can I substitute for cream of chicken soup?

You can make a quick homemade béchamel sauce or use cream of mushroom soup as a substitute. Another option is to mix regular cream or milk with a bit of chicken bouillon for a similar creamy flavor.

Crockpot Chicken Gnocchi Soup Recipe

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A creamy and comforting Crockpot Chicken Gnocchi Soup loaded with tender chicken, vegetables, spinach, and soft potato gnocchi, simmered to perfection in a savory broth with Parmesan cheese.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours (slow cooker low) or 3 to 4 hours (slow cooker high) plus 40-50 minutes additional cooking
• Total Time: 6 hours 10 minutes (using low setting)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

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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 Seasoning

• 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

Cream and Cheese

• 1 cup heavy cream (or half-and-half)
• ½ cup shredded Parmesan cheese (plus more for serving)

Additional Ingredients

• 1 16-ounce package potato gnocchi (shelf-stable or refrigerated)
• 2 cups fresh baby spinach leaves
• Parsley for garnish

Instructions

1. Prepare the Slow Cooker: Place the chicken breasts in the bottom of your slow cooker. Add the diced carrots, celery, onion, and minced garlic on top, distributing evenly.
2. Add Broth and Seasonings: Pour in the chicken broth and cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper until everything is combined and evenly distributed.
3. Cook Chicken and Vegetables: Cover and cook on low for 5–6 hours or on high for 3–4 hours, allowing the chicken to become tender and easy to shred, while the vegetables soften and flavors meld.
4. Shred the Chicken: Remove the chicken breasts carefully from the slow cooker and shred them with 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 an additional 30–40 minutes until the gnocchi are tender and the soup thickens to a creamy consistency.
6. Incorporate Spinach and Parmesan: Finally, stir in the fresh baby spinach and shredded Parmesan cheese. Let the soup cook for another 5–10 minutes, just until the spinach wilts and the cheese melts into the soup.
7. Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and parsley if desired, and enjoy warm.

Notes

• For a lighter version, use half-and-half instead of heavy cream.
• Adjust salt according to the saltiness of your broth and cream of chicken soup.
• Gnocchi can be fresh, refrigerated, or shelf-stable based on availability.
• Spinach can be substituted with kale or Swiss chard if preferred.
• To thicken the soup further, you can mash a few gnocchi pieces into the broth before serving.

Keywords: Chicken Gnocchi Soup, Crockpot Soup, Slow Cooker Soup, Creamy Chicken Soup, Comfort Food