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A bowl of creamy chicken and vegetable soup with gnocchi, carrots, spinach, and potatoes, served on a wooden board with breadsticks in the background.
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Crock Pot Chicken and Gnocchi Soup

This creamy Crockpot Chicken Gnocchi Soup is the perfect comforting weeknight dinner. Easy to make, full of flavor, and totally satisfying!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 431kcal
Author: Wendy

Equipment

  • Crock Pot or Slow Cooker
  • cutting board
  • Sharp Knife
  • measuring cups and spoons
  • whisk
  • small bowl
  • Ladle
  • Wooden spoon or silicone spoon

Ingredients

  • 2 celery ribs chopped
  • 2-3 large carrots peeled and chopped
  • ½ medium onion diced
  • 1 teaspoon dried parsley
  • 2 teaspoons minced garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon cornstarch
  • 3 cups potato gnocchi
  • 1 cup fresh spinach roughly chopped
  • ½ cup grated parmesan cheese

Instructions

  • To your crock pot, add the boneless skinless chicken breast.
  • Add the chopped carrots, celery, and onion.
    Chopped onions, celery, and carrots in a black slow cooker on a white surface.
  • Sprinkle the seasonings and garlic over top.
  • Pour in the chicken broth, and cook 3-4 hours on high or 6-8 on low.
    A slow cooker filled with chopped vegetables, broth, and herbs, ready to be cooked.
  • About an hour before cooking is completed, whisk together the heavy cream and cornstarch, and add to the crock pot.
    A slow cooker filled with shredded chicken, diced onions, and carrots in broth, with the lid open.
  • Also add the gnocchi.
  • Just before serving, add the spinach and grated parmesan cheese.
    A slow cooker filled with a creamy soup containing gnocchi, chopped greens, and a white spatula.

Notes

  • Gnocchi cooks quickly, so be sure to add it toward the end to keep it from getting too soft.
  • Heavy cream gives the soup its silky texture—if you're out, half-and-half can be used in a pinch.
  • Stir in the spinach just before serving so it stays bright and tender.
  • Shredding the chicken before adding the cream and gnocchi helps it soak up all that rich flavor.
  • For a little extra thickness, mash a few gnocchi pieces right in the pot after cooking.
  • My servings are about 1 1/2 cups each.  

Storage

  • Storage Instructions: Let the soup cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days.
  • Freezing Instructions: This soup can be frozen, but keep in mind that gnocchi can become soft after thawing. For best results, freeze before adding the gnocchi and spinach. Use a freezer-safe container and store for up to 2 months. Add gnocchi and spinach fresh when reheating.
  • Reheating Instructions: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or cream to loosen it up. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot.

Nutrition

Serving: 1Serving | Calories: 431kcal | Carbohydrates: 51g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1068mg | Potassium: 483mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4400IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 5mg