Description
A comforting and creamy Crockpot Chicken Gnocchi Soup featuring tender shredded chicken, hearty vegetables, potato gnocchi, and fresh spinach all simmered to perfection in a flavorful broth enriched with cream and Parmesan cheese.
Ingredients
Scale
Soup Base
- 1 pound boneless & skinless chicken breasts
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 (10.5-ounce) can cream of chicken soup
Cream and Gnocchi
- 1 cup heavy cream or half-and-half
- 1 (16-ounce) package potato gnocchi (shelf-stable or refrigerated)
Finishing Touches
- 2 cups fresh baby spinach leaves
- ½ cup shredded Parmesan cheese, plus extra for serving
- Parsley for garnish
Instructions
- Prepare the ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the peeled and diced carrots, diced celery, diced onion, and minced garlic on top of the chicken.
- Add broth and seasonings: Pour in the chicken broth and cream of chicken soup. Stir in the Italian seasoning, salt, and black pepper until well combined to create a flavorful base.
- Slow cook the soup: Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and can be easily shredded with forks.
- Shred the chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker to absorb the flavors.
- Add gnocchi and cream: Stir in the potato gnocchi and heavy cream or half-and-half. Cover again and cook on high for an additional 30 to 40 minutes until the gnocchi are soft and the soup thickens to a creamy consistency.
- Finish with spinach and Parmesan: Stir in the fresh baby spinach leaves and shredded Parmesan cheese. Cover and cook for another 5 to 10 minutes until the spinach wilts and the cheese melts into the soup.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan and parsley if desired, and enjoy warm.
Notes
- Adjust salt and pepper to taste as needed since the cream of chicken soup and broth may vary in sodium.
- You can substitute half-and-half for heavy cream to reduce richness and calories.
- Use fresh or frozen spinach if baby spinach is unavailable; adjust cooking time accordingly.
- For a thicker soup, you can add a slurry of cornstarch and water before adding the gnocchi.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- If you want to make it dairy-free, substitute cream and Parmesan with suitable non-dairy alternatives.
- Prep Time: 15 minutes
- Cook Time: 5 hours 40 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: Crockpot chicken gnocchi soup, creamy chicken soup, slow cooker soup, easy chicken soup recipe, gnocchi soup
