If you’re craving something cozy, creamy, and downright comforting, you’ve got to try my Slow Cooker Chicken Gnocchi Soup Recipe. This soup is like a warm hug on a chilly day, packed with tender chicken, pillowy gnocchi, and a creamy broth that just melts in your mouth. Honestly, I love this recipe because it’s fuss-free and perfect for busy days when you want dinner ready without hovering over the stove. Once you make it, I’m pretty sure it’ll become a staple in your rotation too.
Why You’ll Love This Recipe
- Effortless Preparation: Just throw everything into the slow cooker and let it work its magic while you get on with your day.
- Comforting, Creamy Texture: The creamy broth combined with gnocchi is pure comfort food perfection.
- Family Favorite: My kids actually beg for seconds — it’s a crowd-pleaser with every bite.
- Versatile Ingredients: Easy to find and swap out ingredients mean you can tweak it just how you like.
Ingredients You’ll Need
This soup is a beautiful balance of simple, fresh ingredients coming together to create something truly special. I always recommend using fresh vegetables when you can, and grabbing good quality chicken broth—it makes a huge flavor difference.
- Celery: Adds a subtle crunch and savory undertone that brightens the soup.
- Carrot: Sweetness from the carrot balances the savory flavors perfectly.
- Onion: Finely chopped so it blends into the broth, keeping every spoonful smooth and rich.
- Dried parsley: A touch of herbal freshness that lifts up the flavors.
- Minced garlic: Essential for a warm, comforting depth.
- Dried thyme: Adds an earthy note that pairs amazingly with chicken.
- Salt and Pepper: To taste, but don’t skip seasoning — it’s what brings everything alive.
- Boneless skinless chicken breasts: I like breasts here for tenderness, but thighs work if you prefer juicier meat.
- Low sodium chicken broth: Keeps the soup flavorful but not too salty.
- Heavy cream: This makes the broth silky smooth and luxurious.
- Corn starch: To gently thicken the soup without it getting gluey.
- Small gnocchi: The star carb! Look for tender, little potato gnocchi—they soak up flavor beautifully.
- Fresh spinach: Adds a fresh pop of color and nutrition right at the end.
- Grated Parmesan cheese: My secret finishing touch that amps up the savory richness.
Variations
I’m a big fan of making this soup my own depending on what’s in season or what my family is craving. Feel free to get creative — this Slow Cooker Chicken Gnocchi Soup Recipe is pretty forgiving and welcomes little tweaks.
- Vegetarian Version: Swap the chicken broth for vegetable broth and use white beans instead of chicken for protein — I’ve tried it and it’s hearty and just as comforting!
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño early on if you like a little heat — it wakes up the flavors surprisingly well.
- Cheesy Twist: Stir in some shredded mozzarella or cheddar with the Parmesan at the end for an extra creamy bite, which my cheese-loving kids adore.
- Greens Swap: Substitute kale or Swiss chard for spinach if that’s what you have — just add it toward the end so it stays tender and vibrant.
How to Make Slow Cooker Chicken Gnocchi Soup Recipe
Step 1: Set Up Your Slow Cooker and Layer the Veggies
First things first, I always recommend lining your slow cooker with a slow cooker liner if you have one — it makes cleanup such a breeze afterward. Then, toss in your chopped celery, carrot, onion, along with the dried parsley, garlic, thyme, salt, and pepper. Pour the chicken broth over, and nestle the chicken breasts right on top, pressing them gently under the liquid so they cook evenly.
Step 2: Let It Slow Cook
Cover and cook on low for 6-7 hours, or if you’re pressed for time, go for high for about 3-4 hours. You’ll know it’s ready when the chicken is perfectly tender and the veggies are soft. The aroma will have your whole house smelling amazing — seriously, I catch myself sneaking into the kitchen just to sniff the air!
Step 3: Shred the Chicken and Add Gnocchi
Carefully shred the chicken right in the slow cooker using two forks, or remove it to a board if you prefer to chop it into bite-sized pieces. Next up, whisk together the heavy cream and corn starch in a small bowl — this is the magic that thickens the soup just right. Stir that mix into the slow cooker, then add the gnocchi. Cover and cook on high for about an hour until the gnocchi is tender and the broth has thickened slightly.
Step 4: Final Touches
Finally, stir in the fresh spinach and grated Parmesan cheese for a burst of fresh color and savory flavor. Give it a taste and adjust seasoning if needed — I often add a pinch more salt or pepper at this stage. Then, get ready to serve and enjoy!
Pro Tips for Making Slow Cooker Chicken Gnocchi Soup Recipe
- Don’t Skip the Slow Cooker Liner: I discovered this trick when I got fed up with scrubbing the slow cooker. It saves you so much time on cleaning.
- Shred Chicken In-Place: Shredding the chicken right in the pot helps it soak up the broth flavors better — plus, less mess for you.
- Don’t Overcook Gnocchi: Keep an eye on it during that last hour; gnocchi can get mushy if left too long. Softer is nice but don’t lose that texture!
- Add Greens Last Minute: Spinach wilts quickly; tossing it in at the end keeps it bright and fresh — no limp leaves here.
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Garnishes
I love topping each bowl with just a little extra freshly grated Parmesan and a sprinkle of cracked black pepper. Sometimes, I throw on a few torn basil leaves or a drizzle of good olive oil — it adds a lovely freshness without overpowering the soul-warming broth.
Side Dishes
Crusty bread or garlic rolls are a no-brainer here — perfect for sopping up every last bit of that creamy soup. If you want to keep things lighter, a simple green salad with lemon vinaigrette complements the richness wonderfully.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in rustic mini cast-iron skillets or bread bowls — everyone feels special, and it keeps the soup warm longer. Adding a sprinkle of toasted pine nuts on top adds unexpected crunch that always surprises guests!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. Because of the cream and gnocchi, it’s best eaten within that window for the best texture and flavor.
Freezing
I’ve frozen this soup a couple of times by leaving out the spinach and stirring fresh spinach in after reheating. Gnocchi can get a bit softer after freezing, but it still tastes delicious — just make the final creamy step fresh when possible.
Reheating
To reheat, warm gently on the stove over low heat, stirring often so the cream doesn’t separate. You may want to add a splash of broth or cream if it thickened too much overnight. Then stir in fresh spinach if you didn’t include it before freezing.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and stay juicy even after slow cooking. Just adjust the cooking time slightly if needed and shred as usual.
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Is it okay to use frozen gnocchi for this soup?
Yes! Frozen gnocchi works fine — just add a little extra cooking time during the final hour until they’re tender. Watch carefully so they don’t overcook.
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Can I make this Slow Cooker Chicken Gnocchi Soup Recipe dairy-free?
Totally! Swap heavy cream for coconut milk or any dairy-free cream alternative. You can skip the Parmesan or use a dairy-free cheese substitute to keep that creamy feel.
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How do I prevent gnocchi from getting mushy in the slow cooker?
The key is to add the gnocchi later in the cooking process (after the chicken and veggies are done) and cook them for just about an hour on high, stirring occasionally, to maintain their tender but firm texture.
Final Thoughts
I absolutely love how this Slow Cooker Chicken Gnocchi Soup Recipe turns out every single time — it’s my go-to for those days when I want comfort food without fuss. When I first tried it, I was surprised how such simple ingredients can create something so hearty and satisfying. I hope you give it a go and enjoy those rich, creamy bowls as much as my family and I do. Trust me, once you’ve got this recipe in your slow cooker arsenal, you’ll wish you found it sooner!
Print
Slow Cooker Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Gnocchi Soup is a comforting and hearty dish featuring tender chicken breasts, fresh vegetables, tender gnocchi, and a creamy broth enriched with Parmesan cheese and spinach. Perfect for a cozy meal with minimal hands-on time, it’s cooked low and slow to bring out deep flavors and a rich, satisfying texture.
Ingredients
Vegetables & Herbs
- 2 ribs celery, chopped
- 1 large carrot, peeled and chopped
- ½ medium onion, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- 1 ½ cups fresh spinach, roughly chopped
Proteins & Dairy
- 2 boneless skinless chicken breasts (about 1 lb)
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
Pantry
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 cups low sodium chicken broth
- 1 tablespoon corn starch
- 3 cups small gnocchi (500g)
Instructions
- Prepare Slow Cooker: Line a 4-6 quart slow cooker with a slow cooker liner for easy cleanup. This will also prevent sticking and enhance the cooking process.
- Add Ingredients: Add the chopped celery, peeled and chopped carrot, finely chopped onion, dried parsley, minced garlic, dried thyme, salt, pepper, and low sodium chicken broth to the slow cooker. Stir gently to combine. Place the boneless skinless chicken breasts on top of the vegetable mixture and press them slightly into the liquid.
- Cook Chicken and Vegetables: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
- Shred Chicken: Carefully shred the chicken directly in the slow cooker using two forks or remove the chicken to a cutting board and chop it finely, then return to the slow cooker.
- Thicken Soup and Add Gnocchi: In a small bowl, whisk together the heavy cream and corn starch until smooth. Stir this mixture into the slow cooker along with the small gnocchi. Cover and cook on high for an additional 1 hour until the gnocchi are tender and the broth has thickened slightly.
- Add Spinach and Cheese: Stir in the roughly chopped fresh spinach and grated Parmesan cheese. Adjust seasoning to taste with additional salt and pepper if needed. Serve hot and enjoy the comforting flavors immediately.
- Cleanup Tip: Remove the slow cooker liner for effortless cleanup, preserving your slow cooker and saving time.
Notes
- Use a slow cooker liner to reduce cleanup time.
- For a thicker soup, you can increase the amount of corn starch slightly.
- Feel free to substitute fresh herbs if preferred, adjusting quantities to taste.
- If you do not have gnocchi, small pasta like tortellini can be used as an alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
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