Crockpot Chicken and Gnocchi Soup Recipe

overhead close up of chicken gnocchi soup in a white bowl

4.71 from 27 votes

Crockpot Chicken and Gnocchi Soup Recipe

My crockpot chicken gnocchi soup is rich and creamy. Made in the slow cooker, this soup is filled with tender shredded chicken, veggies, & pillowy soft gnocchi.

Prep Time10

Cook Time4 30

Total Time4 40

Course: Main Course, Soup

Cuisine: American, Italian

Servings:

Calories: 345kcal

Author: Becky Hardin

Equipment

Crockpot

Ingredients

4 cups chicken broth
1 pound boneless, skinless chicken breasts *
2 large carrots peeled and chopped
2 ribs celery chopped
1 small onion chopped
2 cloves garlic minced
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes optional
1 cup fresh spinach chopped
16 ounces gnocchi **
¾ cup heavy cream ***
1 tablespoon cornstarch

Instructions

Add the chicken broth to the bottom of your slow cooker. Then, add the chicken breasts. Add the carrots, celery, onion, and garlic on top. Finally, sprinkle over the italian seasoning, salt, and red pepper flakes.
4 cups chicken broth, 1 pound boneless, skinless chicken breasts, 2 large carrots, 2 ribs celery, 1 small onion, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes, 2 cloves garlic
Cook on HIGH for 4 hours, or on LOW for 6 hours on LOW; until the chicken is tender.
Remove the chicken and shred it with two forks.
Return the chicken to the slow cooker, then add the gnocchi and spinach.
16 ounces gnocchi, 1 cup fresh spinach
Whisk together the heavy cream and cornstarch, and add it to the slow cooker. Stir to combine and cook for an additional 30 minutes, or until the gnocchi are soft.
¾ cup heavy cream, 1 tablespoon cornstarch
Serve hot from the slow cooker.

Notes

*I created and tested this recipe using boneless, skinless chicken breasts. If you prefer to use boneless chicken thighs, you may need to increase the total cooking time.

**If using frozen gnocchi, make sure to thaw it before adding to the crockpot.

***You can use half and half or whole milk as a substitute if preferred.

Tips:

When it comes to garlic, I always say that fresh is best. Skip the pre-minced stuff and make the most out of mincing fresh garlic cloves.
For a little extra flavor, try sautéeing the veggies on the stovetop for 5-7 minutes before adding to the crockpot.
Remember to only add the spinach and gnocchi for the final 30 minutes of cooking. Both ingredients will cook quicker than the rest of the soup.
I used packaged shelf-stable gnocchi, but the refrigerated kind also work well in this recipe. If using fresh, homemade gnocchi, I would just add it in the last 15 minutes or so.
I recommend tempering the cream/cornstarch mixture with a little warm broth from the crockpot before adding it in. This will help prevent the cream from curdling.

Storage: Store chicken and gnocchi soup in an airtight container in the refrigerator for 3 days.

Nutrition