There’s something so cozy and comforting about a bowl of this Slow Cooker Chicken Gnocchi Soup Recipe. It’s creamy, packed with tender chicken, and those pillowy gnocchi? Absolute perfection. Trust me, this soup will become your go-to when you want warm, satisfying flavors with minimal fuss.
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Why You'll Love This Recipe
I can’t get enough of how this Slow Cooker Chicken Gnocchi Soup Recipe delivers big-time comfort with so little effort. It’s like having a warm hug in a bowl after a long day, and you barely have to babysit the slow cooker while it works its magic.
- Hands-off cooking: You just toss everything in the slow cooker and come back to a ready-made, delicious meal.
- Pillowy gnocchi: These little dumplings soak up the flavors beautifully, adding the perfect texture.
- Rich and creamy broth: The blend of herbs, chicken, and cream makes for a soul-satisfying soup every time.
- Healthy and hearty: Packed with protein and veggies—it’s comfort food that won’t leave you feeling guilty.
Ingredients & Why They Work
This recipe is all about balance: tender chicken, fresh veggies, and creamy broth come together with flavorful herbs and nutmeg for a subtle warmth. Picking fresh garlic and good-quality chicken broth really makes the difference here.
- Chicken breasts: Lean and tender, a perfect protein base that shreds easily after slow cooking.
- Yellow onion: Adds sweetness that mellows and deepens as it cooks low and slow.
- Garlic: Freshly minced garlic brings aromatic warmth that wakes up the soup.
- Celery: Offers a subtle crunch and fresh herbaceous flavor to round out the veggies.
- Carrots: Shredded carrots soften in the slow cooker, adding natural sweetness and color.
- Chicken broth: The soul of the soup—choose a low-sodium, high-quality broth for best flavor control.
- Dried basil & Italian seasoning: Classic herbs that bring that Italian-inspired cozy vibe.
- Ground nutmeg: Just a pinch to enhance the creaminess and add subtle warmth without overpowering.
- Bay leaf: Infuses a gentle earthiness throughout the long cooking process.
- Heavy cream: Adds richness and makes the soup luxuriously smooth.
- Potato gnocchi: These soft dumplings soak up the broth and become irresistibly tender.
- Fresh baby spinach: Tossed in at the end, it adds bright color and a dose of greens without overpowering.
Make It Your Way
I love this soup just as it is, but it’s also super flexible. I’ve switched up veggies, swapped gnocchi for pasta, and even lightened it with half-and-half. Feel free to tailor it to your tastes or what you have on hand!
- Variation: Once, I tried adding mushrooms, and it gave it a lovely earthiness that paired well with the herbs—definitely a win if you like mushrooms.
- Dairy-Free Option: Use coconut milk or cashew cream instead of heavy cream; it changes the flavor but still keeps it creamy.
- Gluten-Free: Swap gnocchi with gluten-free gnocchi or small gluten-free pasta shapes for a safe twist.
- Spicy Kick: Add a pinch of red pepper flakes during the cooking process if you want a gentle heat.
Step-by-Step: How I Make Slow Cooker Chicken Gnocchi Soup Recipe
Step 1: Layer the Flavors
Start by placing the chicken breasts at the bottom of your 6-quart slow cooker. Then, top with diced onion, minced garlic, celery, and shredded carrots. These veggies become tender and infuse the broth with natural sweetness and depth as they cook alongside the chicken.
Step 2: Season and Pour
Sprinkle the dried basil, Italian seasoning, nutmeg, salt, and pepper evenly over the top. Don’t forget the bay leaf—it adds that subtle earthy note we love. Finally, pour in the chicken broth slowly, making sure everything is submerged for even cooking.
Step 3: Slow Cook to Perfection
Cover and cook on high for 3 to 4 hours, or low for 6 to 8. I usually opt for low when I prep it in the morning before work—so satisfying to come home to! The chicken will be tender and ready to shred after this slow, low heat process.
Step 4: Shred and Return the Chicken
Carefully remove the chicken breasts onto a cutting board, discard the bay leaf, and shred or chop the chicken into bite-sized pieces. Returning the chicken to the slow cooker ensures every spoonful is packed with protein.
Step 5: Creaminess and Gnocchi Time
Pour in the heavy cream and add the gnocchi. Set the slow cooker to high and cook for another 30 to 45 minutes. The gnocchi will puff up and soften beautifully, and the broth thickens slightly into that luxurious creamy texture you’re craving.
Step 6: Finish with Fresh Spinach
Toss in the baby spinach, cover, and let it sit for about 5 minutes in the residual heat. This keeps the spinach vibrant and tender without wilting it into mush. Adjust salt and pepper if needed, and you’re all set to serve!
Top Tip
Through my many attempts making this Slow Cooker Chicken Gnocchi Soup Recipe, I’ve learned a few tricks that guarantee success every time. These small details will save you time and keep the soup flavorful and fresh.
- Don’t overcook the gnocchi: Add it towards the end and keep a close eye—gnocchi cooks fast and gets mushy if left too long.
- Use low-sodium broth: It gives you control over seasoning instead of a salty soup.
- Shred chicken with two forks: It’s easier and results in perfect bite-sized pieces without a mess.
- Skip stirring too much: Stir gently after adding cream and gnocchi to prevent breaking them up.
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Garnishes
I love topping mine with a sprinkle of freshly grated Parmesan cheese and a sprinkle of cracked black pepper. Sometimes I add chopped fresh parsley for a hit of color and freshness—it really brightens the creamy texture.
Side Dishes
Crusty bread or garlic breadsticks are my go-to sides to soak up every last bit of this delicious soup. A simple side salad with a light vinaigrette balances the creaminess perfectly.
Creative Ways to Present
For a cozy dinner party, I’ve ladled this soup into rustic bread bowls—everyone loves tearing into the bread with their soup. Serving it with a side of roasted veggies or even a sweet apple-fennel slaw adds layers of texture and taste.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. When reheating, I recommend warming it gently on the stovetop to keep the cream from separating, stirring occasionally for even heating.
Freezing
This soup freezes well, but since the gnocchi can get a bit soft after thawing, I prefer to freeze the soup without the gnocchi and add fresh gnocchi when reheating. It keeps the texture nice and fresh!
Reheating
Slowly reheat leftovers on low-medium heat on the stove, adding a splash of broth or cream if it looks too thick. Fresh gnocchi cooks in about 2-3 minutes, so add it near the end for best results.
Frequently Asked Questions:
Yes! Frozen chicken breasts can be used, but you will need to increase the cooking time slightly on low—aim for 8 to 9 hours to ensure the chicken is fully cooked and tender.
Absolutely, you can swap heavy cream for half-and-half or whole milk for a lighter soup, though it won’t be quite as rich and creamy. Adding a bit of flour can help thicken it up if needed.
I recommend using fresh potato gnocchi because they cook quickly and absorb the flavors well. Frozen gnocchi works too, just add an extra 5-10 minutes to the cooking time until tender.
Yes, you can make this recipe in an Instant Pot. Use the sauté function to cook the veggies first, then pressure cook the chicken and broth for about 12 minutes. Finish by stirring in the cream, gnocchi, and spinach using the sauté function again until heated through.
Final Thoughts
I’m always amazed at how this Slow Cooker Chicken Gnocchi Soup Recipe takes just minutes to prep but delivers hours of comfort and flavor. It’s the kind of dish that feels like a special treat but fits perfectly into a busy weekday routine. I hope you love making and sharing it as much as I do—once you try it, it’s bound to be a staple in your kitchen too. Cozy up, dig in, and enjoy every creamy, delicious bite.
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Slow Cooker Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This Slow Cooker Chicken Gnocchi Soup is a comforting and creamy dish featuring tender chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of herbs and vegetables simmered to perfection in a slow cooker.
Ingredients
Protein and Vegetables
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- ½ cup carrots, shredded
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Liquids and Seasonings
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
Instructions
- Prepare Ingredients: Place the chicken breasts into a 6-quart slow cooker. Top with the diced yellow onion, minced garlic, diced celery, and shredded carrots to build your base flavors.
- Season the Soup: Sprinkle dried basil, Italian seasoning, ground nutmeg, salt, and pepper over the ingredients. Add the bay leaf for added aroma and pour the chicken broth evenly over the contents.
- Cook Chicken and Vegetables: Cover and cook on high for 3-4 hours or on low for 6-8 hours in the slow cooker until the chicken is fully cooked and the vegetables are tender.
- Shred Chicken: Remove the chicken breasts onto a cutting board and chop or shred into bite-sized pieces. Discard the bay leaf from the slow cooker. Return the shredded chicken to the slow cooker to combine with the broth and vegetables.
- Add Cream and Gnocchi: Pour in the heavy cream and add the potato gnocchi. Continue cooking on high for 30-45 minutes until the gnocchi is tender and the soup has thickened slightly.
- Incorporate Spinach: Toss in the fresh baby spinach, cover, and let the soup sit in the residual heat for a few minutes until the spinach wilts and blends into the soup.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Dish out the soup hot and enjoy this comforting meal.
Notes
- This recipe is a comforting copycat version of Olive Garden’s creamy chicken gnocchi soup.
- Use fresh baby spinach for the best texture and flavor, but baby kale can be a substitute.
- For thicker soup, cook the gnocchi a bit longer or add a tablespoon of cornstarch mixed with water before adding the cream.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- Sugar: 2.1 g
- Sodium: 1134 mg
- Fat: 8.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 0.9 g
- Protein: 23.6 g
- Cholesterol: 82 mg
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