As a passionate baker and home cook, there’s nothing I love more than preparing hearty, comforting meals that bring warmth to the table. On busy days, I especially rely on my slow cooker to create something special without spending hours in the kitchen. That’s where my Crockpot Chicken Gnocchi Soup comes in. This recipe has quickly become a family favorite, and I find myself coming back to it again and again whenever I need something satisfying yet simple to prepare.
The beauty of this soup lies in its creamy texture, tender chicken, and soft, pillowy gnocchi. It reminds me of cozy evenings with my loved ones, gathered around the table, enjoying spoonful after spoonful of homemade goodness. The flavors are perfectly balanced, with savory chicken, rich broth, and just the right amount of seasoning to make every bite unforgettable. Plus, the gnocchi adds a delightful twist, making the soup a complete and filling meal on its own.
What makes this Crockpot Chicken Gnocchi Soup truly special is how effortless it is to prepare. With just a handful of ingredients and minimal prep work, I can have everything ready in the morning, let it cook slowly throughout the day, and enjoy a homemade meal by dinnertime. It’s perfect for those busy weekdays when I still want to serve something delicious and wholesome without the stress. Whether you are cooking for your family or hosting a casual dinner with friends, this soup is guaranteed to impress everyone at the table.
The aroma that fills the kitchen while it simmers is absolutely irresistible. Every time I lift the lid, it feels like I’m uncovering a pot of pure comfort. So, if you’re looking for a new go-to recipe that is both simple and satisfying, I can’t wait for you to try this Crockpot Chicken Gnocchi Soup.
Ingredients:
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1 pound boneless, skinless chicken breasts
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1 cup diced carrots
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1 cup diced celery
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups baby spinach, roughly chopped
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1 cup half-and-half or whole milk
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1 tablespoon cornstarch (optional, for thicker soup)
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1 package (16 ounces) potato gnocchi
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2 tablespoons olive oil or butter
How to Make Crockpot Chicken Gnocchi Soup:
First, I start by preparing all the vegetables to save time. I dice the carrots, celery, and onion into small, even pieces, making sure everything cooks evenly. Then, I mince the garlic to add that extra depth of flavor that makes this soup irresistible.
Next, I place the boneless, skinless chicken breasts into the bottom of the crockpot. Over the chicken, I layer the carrots, celery, onion, and minced garlic. I pour in the chicken broth until everything is well submerged, ensuring a flavorful, rich base for the soup. Afterward, I sprinkle the dried thyme, dried basil, salt, and pepper over the top, gently stirring to combine the seasonings without disturbing the layering too much.
With everything prepped, I cover the crockpot and set it to cook on low for about 6 to 7 hours or on high for 3 to 4 hours. Cooking it low and slow always results in the most tender and juicy chicken, which practically falls apart at the touch of a fork. Once the cooking time is up, I remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks.
Before adding the shredded chicken back into the crockpot, I stir in the baby spinach, letting the residual heat wilt it perfectly. Then, I pour in the half-and-half, giving the soup its creamy, luxurious texture. If I want the soup a little thicker, I mix a tablespoon of cornstarch with a splash of cold water and stir it into the soup at this point.
Now comes my favorite part—adding the gnocchi. I simply stir the gnocchi into the soup and let it cook for an additional 20 to 30 minutes on high, just until the gnocchi becomes tender and slightly puffy. To finish, I drizzle a bit of olive oil or melt a small amount of butter over the soup for extra richness.
Once everything is perfectly combined and heated through, I ladle the creamy, hearty soup into bowls. It is ready to serve, steaming and fragrant, making every spoonful a comforting and satisfying experience.
How Long to Bake Crockpot Chicken Gnocchi Soup
Even though we’re not baking in the traditional sense, timing is still essential for this soup to turn out perfectly. On busy weekdays, I set my crockpot to low for 6 to 7 hours, and the result is always deliciously tender chicken and perfectly cooked vegetables. When I’m short on time, I switch to the high setting for 3 to 4 hours, which still delivers great results without sacrificing flavor.
After the chicken is cooked and shredded, the gnocchi goes in during the final 20 to 30 minutes on high. This timing allows the gnocchi to absorb flavor without becoming too soft or overcooked. I make sure to watch it closely toward the end since every crockpot varies slightly. When the gnocchi turns soft and begins to puff slightly, I know it’s ready to serve.
How to Store Leftovers
One of the best things about this recipe is how well it stores. If there are any leftovers (which rarely happens in my home), I allow the soup to cool completely. Then, I transfer it to an airtight container and store it in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I simply reheat it gently in a saucepan over low heat.
Sometimes the soup thickens as it sits, so I add a splash of milk or chicken broth during reheating to bring it back to the original creamy consistency. I avoid reheating it too quickly or over high heat, as that could break the creaminess of the broth or make the gnocchi too soft.
Unfortunately, I don’t recommend freezing this soup. The creamy base and soft gnocchi don’t hold up well after being frozen and thawed. The texture tends to become grainy, and the gnocchi can turn mushy. That said, it’s best enjoyed fresh or refrigerated for short-term use.
Tips for Perfect Crockpot Chicken Gnocchi Soup
To make this soup truly shine, I’ve picked up a few helpful tricks over time. First, I always make sure to use fresh gnocchi. Shelf-stable versions work in a pinch, but fresh gnocchi gives the soup a light, delicate texture that’s hard to beat.
Another tip is to season in layers. Even though I add herbs at the beginning, I taste the soup just before serving and adjust with a little extra salt or pepper if needed. Sometimes I also stir in a pinch of garlic powder or onion powder at the end to boost flavor without overpowering the creamy base.
If I want to make the soup feel extra indulgent, I stir in a handful of shredded cheddar cheese during the final minutes. It melts beautifully and adds a rich, comforting twist to the original flavor. This is completely optional, but it’s a great way to change things up if you’ve made this soup before.
Lastly, I always serve it with a crusty piece of bread or soft dinner rolls. The soup is satisfying on its own, but pairing it with something to dip into the creamy broth takes the meal to the next level.
Frequently Asked Questions
1. Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely. If I’m short on time, I often use shredded rotisserie chicken instead of cooking raw chicken in the crockpot. I simply add the pre-cooked chicken during the last 30 minutes of cooking, along with the gnocchi and spinach. This shortcut still gives me rich flavor while reducing the overall cook time significantly.
2. Is it possible to make this soup dairy-free?
Yes, it’s possible, and I’ve done it a few times. I replace the half-and-half with unsweetened coconut milk or almond milk for a dairy-free alternative. While the taste is slightly different, the soup still turns out creamy and delicious. I also skip the optional cheese or choose a dairy-free version to maintain the creamy consistency without the dairy.
3. What kind of gnocchi should I use?
I usually prefer fresh gnocchi from the refrigerated section of the grocery store. It cooks faster and has a light, pillowy texture. However, if fresh isn’t available, shelf-stable gnocchi works just fine too. I always make sure to check the cook time on the package, as some varieties need just 15 minutes, while others might take a little longer.
4. How can I make the soup thicker?
When I want a thicker soup, I use one tablespoon of cornstarch mixed with cold water and stir it into the crockpot after I’ve added the cream. This step helps the soup thicken gently as it simmers. Alternatively, I mash a few pieces of cooked potato gnocchi in the soup just before serving, which naturally thickens the base without any added starch.
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Crockpot Chicken Gnocchi Soup
- Total Time: 4 hours 15 minutes (on high)
- Yield: 6 servings 1x
Description
This Crockpot Chicken Gnocchi Soup is a creamy, comforting dish perfect for chilly days or busy evenings. Tender shredded chicken, soft gnocchi, and a rich, flavorful broth come together in a one-pot meal that feels like a warm hug. With minimal prep and maximum flavor, it’s ideal for family dinners or make-ahead lunches.
Ingredients
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1 pound boneless, skinless chicken breasts
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1 cup diced carrots
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1 cup diced celery
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried basil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups baby spinach, roughly chopped
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1 cup half-and-half or whole milk
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1 tablespoon cornstarch (optional)
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1 package (16 ounces) potato gnocchi
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2 tablespoons olive oil or butter
Instructions
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Place chicken breasts in the bottom of the crockpot.
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Add carrots, celery, onion, and garlic on top.
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Pour in chicken broth and season with thyme, basil, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred it, then return to the crockpot.
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Stir in chopped spinach and half-and-half.
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Mix cornstarch with cold water (if using), add to soup.
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Add gnocchi and cook on high for 20–30 minutes, until gnocchi is tender.
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Drizzle in olive oil or melted butter before serving if desired.
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Serve warm.
Notes
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For extra flavor, stir in shredded cheddar cheese near the end.
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Soup thickens after chilling; add broth or milk when reheating.
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Not suitable for freezing due to cream and gnocchi texture.
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Use fresh gnocchi for best results.
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes (on low)