Slow Cooker Creamy Chicken Gnocchi Soup

Slow Cooker Creamy Chicken Gnocchi Soup is a cozy, restaurant-style classic made right at home with almost no effort. Tender shredded chicken, pillowy gnocchi, sweet carrots, and hearty celery simmer in a rich, herby broth finished with cream and fresh spinach. It’s the kind of bowlful that feels extra comforting on chilly nights and busy weeknights alike.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth (low-sodium recommended)
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 package (16 oz) gnocchi (potato gnocchi)
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried oregano, and a generous pinch of salt and pepper. Stir gently to combine and make sure the chicken is mostly submerged.
3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir into the broth and vegetables.
5. Stir in the heavy cream and add the gnocchi. Turn the slow cooker to HIGH (if it wasn’t already) and cook for about 30 minutes, or until the gnocchi are cooked through and tender. Stir once or twice during this time to prevent sticking.
6. Add the fresh spinach and chopped parsley. Stir until the spinach wilts into the soup, 2–3 minutes.
7. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve warm.

Variation

1. Chicken Thigh Gnocchi Soup: Substitute boneless, skinless chicken thighs for extra-rich flavor and ultra-tender bites; cook time remains about the same.
2. Lightened-Up Version: Swap half-and-half for the heavy cream and use a bit less gnocchi (12 oz) for a slightly lighter but still creamy soup.
3. Creamy Herb Twist: Stir in 1–2 teaspoons Italian seasoning instead of thyme and oregano, and finish with a squeeze of lemon juice for brightness.

Cooking Notes

1. Cut the vegetables into even, small dice so they cook through and become tender during the slow simmer.
2. If the soup seems too thick after the gnocchi cook, thin it with a splash of extra broth or milk until it reaches your desired consistency.
3. Conversely, if you’d like it thicker, let the soup sit uncovered on WARM for 10–15 minutes, or lightly mash a few gnocchi into the broth to naturally thicken it.

Serving Suggestions

1. Serve with crusty bread, garlic bread, or warm dinner rolls to soak up the creamy broth.
2. Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the soup.
3. Top each bowl with extra chopped parsley, freshly cracked black pepper, or a sprinkle of grated Parmesan for a restaurant-style finish.

Tips

• Avoid adding the cream and gnocchi at the beginning; they can curdle or become too soft with long cooking. Always add them near the end as directed.
• Taste and adjust seasoning after the soup has fully cooked broth, cream, and gnocchi can all change the salt level.
• If you’re short on time, you can dice the chicken into small pieces before cooking; it may cook a bit faster and doesn’t need shredding, just a quick stir at the end.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 7 hours (LOW) or 3–4 hours plus 30 minutes (HIGH)
• Total Time: About 7 hours 15 minutes

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 25–30 g
• Sodium: 850–1000 mg

Frequently Asked Questions

1. Can I use rotisserie chicken instead of raw chicken breasts?
   Yes. Add about 3 cups shredded rotisserie chicken during the last hour of cooking, then proceed with adding the cream and gnocchi as directed.
2. Can I use frozen gnocchi?
   Yes, frozen gnocchi work well. Add them straight from the freezer and cook on HIGH until tender, adding a few extra minutes if needed.
3. How long do leftovers last?
   Store cooled soup in an airtight container in the refrigerator for 3–4 days. The gnocchi may continue to soften, but the flavor remains delicious.
4. Can I freeze this soup?
   Because of the cream and gnocchi, the texture can change slightly after freezing. If you plan to freeze it, freeze the soup before adding the cream and gnocchi; add those fresh when reheating.

Conclusion

Slow Cooker Creamy Chicken Gnocchi Soup is a bowlful of pure comfort tender chicken, soft gnocchi, and vegetables nestled in a rich, velvety broth. With simple prep and your slow cooker doing the work, it’s a low-effort way to serve something that tastes like it simmered all day. Ladle it up on a chilly evening and watch everyone go back for seconds.

Slow Cooker Creamy Chicken Gnocchi Soup

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• Author: Avery
• Total Time: About 7 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Not vegetarian; can be gluten-free if using gluten-free gnocchi and broth

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Description

Slow Cooker Creamy Chicken Gnocchi Soup is a cozy, restaurant-style classic made right at home with almost no effort. Tender shredded chicken, pillowy gnocchi, sweet carrots, and hearty celery simmer in a rich, herby broth finished with cream and fresh spinach. It’s the kind of bowlful that feels extra comforting on chilly nights and busy weeknights alike.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth (low-sodium recommended)
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 package (16 oz) gnocchi (potato gnocchi)
• 2 cups fresh spinach
• 1/4 cup fresh parsley, chopped

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Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add chicken broth, diced carrots, diced celery, chopped onion, minced garlic, dried thyme, dried oregano, and a generous pinch of salt and pepper. Stir gently to combine and make sure the chicken is mostly submerged.
3. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir into the broth and vegetables.
5. Stir in the heavy cream and add the gnocchi. Turn the slow cooker to HIGH (if it wasn’t already) and cook for about 30 minutes, or until the gnocchi are cooked through and tender. Stir once or twice during this time to prevent sticking.
6. Add the fresh spinach and chopped parsley. Stir until the spinach wilts into the soup, 2–3 minutes.
7. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve warm.

Notes

• Use low-sodium chicken broth so you can better control the salt level at the end.
• If your gnocchi are very soft or delicate, check for doneness after 20 minutes to avoid overcooking and mushiness.
• You can chop the vegetables a day ahead and refrigerate them to make morning prep even faster.

• Prep Time: 15 minutes
• Cook Time: 7 hours (on LOW) or 3–4 hours plus 30 minutes (on HIGH)
• Category: Soup, Main Course
• Method: Slow Cooker
• Cuisine: American, Italian-inspired

Nutrition

• Serving Size: About 1/6 of the recipe
• Calories: 450 kcal
• Sugar: 4–6 g (approx.)
• Sodium: 850–1000 mg (approx., using low-sodium broth; varies by brand of broth and gnocchi)
• Fat: 24–28 g (approx.)
• Saturated Fat: 13–16 g (approx.)
• Unsaturated Fat: 10–12 g (approx.)
• Trans Fat: 0–0.5 g (varies by ingredients)
• Carbohydrates: 35–40 g (approx.)
• Fiber: 2–3 g (approx.)
• Protein: 25–30 g (approx.)
• Cholesterol: 130–150 mg (approx.)

Keywords: slow cooker creamy chicken gnocchi soup, crockpot chicken gnocchi, comfort food soup, easy weeknight dinner