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