There’s nothing quite like coming home to a warm, hearty bowl of chicken gnocchi soup after a long day. This crockpot version is the ultimate comfort food that you can prepare with minimal effort and maximum flavor. The creamy broth, tender chicken, and pillowy gnocchi blend perfectly for a dish that feels like a hug in a bowl.
If you’ve been searching for a simple, delicious chicken gnocchi soup recipe that you can set and forget, you’re in the right place. This recipe lets the crockpot do the heavy lifting while you enjoy the anticipation of a truly satisfying meal.
Why You'll Love This Recipe
- Hands-off slow cooking lets flavors develop deeply without stress.
- Creamy, comforting texture with tender chicken and soft gnocchi.
- Uses simple, easy-to-find ingredients for convenience.
- Perfect for meal prep or feeding a crowd with minimal effort.
- Gluten-free gnocchi option available for dietary needs.
Ingredients
Gather these simple ingredients for a rich and flavorful chicken gnocchi soup made right in your crockpot.
- 1 lb boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt, plus more to taste
- 5 oz fresh spinach, roughly chopped
- 1 package (16 oz) potato gnocchi (store-bought or homemade)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 hours on low
- Total Time: 4 hours 15 minutes
- Servings: 6
- Calories: Approximately 350 per serving
How to Make The Best Crockpot Chicken Gnocchi Soup
- Place the chicken breasts, diced carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into the crockpot. Pour in the chicken broth and stir gently to combine.
- Cover and cook on low for 4 hours, until the chicken is tender and cooked through, and the vegetables are soft.
- Remove the chicken breasts and shred them using two forks. Return shredded chicken to the crockpot.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden to form a roux. Slowly whisk in the heavy cream until smooth and slightly thickened, about 3 minutes.
- Pour the cream mixture into the crockpot and stir well. Add the chopped spinach and gnocchi to the soup, stirring to combine.
- Cover and cook on high for an additional 30 minutes, or until the gnocchi are tender and cooked through.
- Give the soup a good stir, taste, and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh thyme or cracked black pepper if desired.
Tips for the Best Results
- Use fresh gnocchi for the best texture, but frozen gnocchi works well too; just add a few extra minutes to cooking time.
- Don’t skip shredding the chicken – it helps distribute protein evenly through the soup.
- Make the roux carefully to avoid lumps; whisk continuously and add cream slowly.
- Add spinach near the end to keep it vibrant and fresh without overcooking.
- If you prefer a thicker soup, cook uncovered for the last 15 minutes to reduce liquid slightly.
Storage and Reheating
Store leftover chicken gnocchi soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so add a splash of chicken broth or water when reheating to reach your desired consistency.
You can also freeze this soup without the gnocchi for up to 2 months. When ready to eat, thaw overnight in the fridge and add fresh gnocchi before gently reheating on the stove or in the microwave.
Frequently Asked Questions
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken breasts, but increase the cooking time by about an hour to ensure they cook through properly. Avoid thawing beforehand if you want a hands-off approach.
Is it necessary to make a roux for this soup?
The roux thickens the soup and gives it a creamy texture without using canned cream soups. It’s an important step for richness and smoothness, though you can skip it for a lighter broth-based version.
Can I substitute spinach with another green?
Absolutely! Kale, Swiss chard, or even frozen peas make great alternatives. Just add hearty greens earlier in cooking and delicate greens like peas near the end.
How do I prevent the gnocchi from getting mushy?
Add the gnocchi during the last 30 minutes of cooking and avoid over-stirring. Cooking them too long or vigorously stirring can cause them to break down and become mushy.
