There's something incredibly cozy about a bowl of creamy, hearty soup bubbling gently while your day unfolds. This Slow Cooker Chicken Gnocchi Soup Recipe is just that—a rich blend of tender chicken, soft gnocchi, and fresh spinach, all cooked low and slow for maximum flavor and comfort.
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Why You'll Love This Recipe
I remember making this Slow Cooker Chicken Gnocchi Soup Recipe on a chilly Sunday afternoon, and how the whole house smelled like a warm Italian kitchen by dinner time. It’s one of those recipes that feels like a hug in a bowl—and what’s not to love about that?
- Effortless Comfort: Toss everything into the slow cooker and come back hours later to a soul-warming meal with minimal hands-on time.
- Pillowy Gnocchi: The potato gnocchi adds a soft texture that turns this soup into something really special—more than just your average chicken soup.
- Creamy and Flavorful: The blend of cream, herbs, and tender veggies creates a rich taste that’s deeply satisfying without being overwhelming.
- Customizable and Nutritious: You can easily swap ingredients or add your favorites, plus it’s packed with protein, greens, and veggies for a filling meal.
Ingredients & Why They Work
This Slow Cooker Chicken Gnocchi Soup Recipe uses simple, wholesome ingredients that blend beautifully. Each element plays a part—from the sweetness of carrots to the aromatic herbs—making the final soup wonderfully balanced and hearty.
- Boneless Skinless Chicken Breasts: Chicken cooks tender in the slow cooker and takes on all those lovely broth flavors.
- Yellow Onion: Adds a gentle sweetness and depth when it simmers low and slow.
- Garlic: Always a must for that savory warmth and fragrance.
- Celery: Provides subtle earthiness and crunch that softens during cooking.
- Carrots (shredded): They melt into the soup, boosting color and a touch of sweetness.
- Chicken Broth: The rich liquid base that carries all the flavors—homemade or quality store-bought works well.
- Dried Basil, Italian Seasoning & Nutmeg: The herb trio elevates the flavor, while nutmeg adds a surprising, gentle warmth.
- Bay Leaf: A slow-cooker classic to deepen the broth’s complexity—just don’t forget to remove it!
- Heavy Cream: Creaminess that makes the soup velvety and luxurious.
- Potato Gnocchi: Soft, pillowy bites that soak up the soup’s flavors and bring texture.
- Fresh Baby Spinach: Added at the end for a pop of color, nutrients, and just-wilted freshness.
Make It Your Way
I love putting my own spin on this soup depending on the season or what’s in my fridge. You can easily add mushrooms, swap gnocchi for tortellini, or go lighter with half-and-half instead of heavy cream. It’s super flexible!
- Variation: One time, I added a handful of sun-dried tomatoes for a little tangy twist, and it gave the soup a nice, unexpected dimension. You might want to try that too!
Step-by-Step: How I Make Slow Cooker Chicken Gnocchi Soup Recipe
Step 1: Layer the Basics
I start by placing the chicken breasts at the bottom of my slow cooker, then piling the diced onions, minced garlic, celery, and shredded carrots right on top. Season everything well with the dried basil, Italian seasoning, nutmeg, bay leaf, salt, and pepper—this is where the magic begins.
Step 2: Pour in Broth and Slow Cook
Add the chicken broth, making sure it covers the ingredients. Then, cover and set it to cook—either on high for 3 to 4 hours if you're in a hurry or on low for 6 to 8 hours if you want to set it and forget it.
Step 3: Shred Chicken and Add Cream + Gnocchi
When the slow cooker time is up, carefully remove the chicken and shred it into bite-sized pieces (a couple of forks make this easy). Toss the bay leaf, then add back the chicken along with the heavy cream and potato gnocchi. Cook on high for another 30 to 45 minutes until the gnocchi is tender and the soup thickens slightly.
Step 4: Wilt The Spinach and Season
Finally, toss in the fresh baby spinach, cover the slow cooker, and let the residual heat wilt it in just a few minutes. Give the soup a taste and adjust the salt and pepper as needed.
Top Tip
Through my many slow cooker adventures, I’ve learned that layering flavors early and controlling the timing for adding cream and gnocchi makes all the difference in this soup's texture and taste.
- Layer Flavors Wisely: Don’t skip seasoning at the start; it helps the chicken and veggies absorb more depth as they cook slowly.
- Shred Chicken Carefully: Removing the chicken to shred prevents overcooking and keeps gnocchi from turning mushy.
- Add Gnocchi Last: Adding it in the last 30-45 minutes ensures it cooks perfectly and doesn’t fall apart.
- Wilt Spinach Off Heat: Let the soup’s residual warmth do the job so spinach stays tender and vibrant instead of turning soggy.
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Garnishes
I like to sprinkle freshly grated Parmesan and a little cracked black pepper on top for that extra savory kick. A few torn basil leaves or a drizzle of good olive oil can also brighten it up and make it feel special.
Side Dishes
Crusty garlic bread or a crisp green salad are my go-to sides. The bread is perfect for dipping into the creamy broth, while the salad adds a refreshing contrast.
Creative Ways to Present
For a dinner party, I’ve served the soup in mini bread bowls—it’s fun and unexpected, plus everyone loves being able to eat the bowl at the end!
Make Ahead and Storage
Storing Leftovers
I pour leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making the soup taste even better the next day.
Freezing
While I recommend fresh for the best texture, I’ve frozen this soup with success by leaving out the spinach and adding it fresh after reheating. Just thaw overnight and warm gently on the stove.
Reheating
Reheat on low in a saucepan, stirring occasionally to avoid sticking. If the soup thickens too much, just stir in a splash of broth or water to loosen it back up.
Frequently Asked Questions:
Absolutely! Chicken thighs are a great option—they’re juicier and will shred beautifully in the slow cooker, adding even more flavor and richness to the soup.
Add the gnocchi towards the end of the cooking process and only cook until tender—usually 30 to 45 minutes. Overcooking gnocchi in the slow cooker can make it fall apart quickly.
You can swap the heavy cream for a coconut milk or cashew cream alternative for a dairy-free version, although the flavor will be a bit different but still delicious and creamy.
Yes, you can cook on high if you're short on time (3-4 hours) or on low for a longer period (6-8 hours). Just avoid opening the lid too often to keep the cooking temperature steady.
Final Thoughts
To me, this Slow Cooker Chicken Gnocchi Soup Recipe is the perfect blend of cozy and easy. Whether it’s a busy weeknight or a lazy weekend, it always feels like a treat that’s well worth the little effort. I hope you enjoy making and sharing it as much as I do—it’s one of those recipes that turns into a family favorite fast.
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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: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chicken Gnocchi Soup is a creamy and comforting dish featuring tender chicken, pillowy gnocchi, fresh spinach, and a blend of herbs and spices slow-cooked to perfection. It's a hearty, easy-to-make soup that's perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 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
- 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
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
- Prepare ingredients: Place the chicken breasts in a 6 quart slow cooker and add the diced onion, minced garlic, diced celery, and shredded carrots on top.
- Season the soup: Sprinkle dried basil, Italian seasoning, ground nutmeg, bay leaf, salt, and pepper evenly over the chicken and vegetables.
- Add broth and cook: Pour the chicken broth over everything, cover the slow cooker, and cook on high for 4 hours or on low for 8 hours until the chicken is cooked through and flavors meld.
- Shred chicken: Remove the bay leaf and transfer the chicken breasts to a cutting board. Chop or shred the chicken into bite-sized pieces, then return it to the slow cooker.
- Add cream and gnocchi: Stir in the heavy cream and add the package of potato gnocchi. Cook on high for an additional 45 minutes until the gnocchi are tender and the soup has thickened slightly.
- Add spinach and wilt: Toss the fresh baby spinach into the soup, cover, and let it sit in the residual heat for a few minutes until the spinach wilts.
- Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot and enjoy this comforting, creamy chicken gnocchi soup.
Notes
- This recipe is a great copycat of the Olive Garden creamy chicken gnocchi soup, ideal for comfort food cravings.
- You can substitute fresh spinach with kale or Swiss chard for a different leafy green option.
- If you prefer a thicker soup, cook gnocchi a little longer or add a slurry of cornstarch and water to thicken.
- Use gluten-free gnocchi to make this recipe gluten free if desired.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 274 kcal
- Sugar: 2.1 g
- Sodium: 1134 mg
- Fat: 8.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 0.9 g
- Protein: 23.6 g
- Cholesterol: 82 mg
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