Crockpot chicken gnocchi soup is a one-pot meal filled with tender chicken, delicious gnocchi and fresh spinach in a creamy broth. This cozy and creamy chicken soup will become an instant family favorite!
Why You’ll Love This Crockpot Chicken Gnocchi Soup Recipe
This creamy chicken gnocchi soup is one of our go-to dinners! Here why you’ll love this soup too:
- Comforting: Crockpot chicken and gnocchi soup is all about the rich and creamy broth that perfectly coats every bite. Serve it with crusty bread, like garlic bread, and watch it disappear!
- Effortless: Toss your chicken and vegetables into the crockpot and let it cook. 30 minutes before serving, shred the chicken and add your gnocchi and cornstarch. And that’s it, dinner is done!
- Freezer-Friendly: This soup is great for meal prep, since you can freeze the leftovers in individual portions and reheat whenever you need a meal without any effort.
- Easy Clean-Up: Since everything is cooked in the crockpot, clean-up is a breeze!
If you love crockpot soups, try our crockpot broccoli cheese soup, easy crockpot chicken chili or this hearty crockpot lasagna soup!
What You’ll Need
To make this amazing crockpot chicken and gnocchi soup, you’ll need some basic ingredients that you may already on hand. Scroll down to the recipe card for exact amounts.
- Chicken: Boneless, skinless chicken breasts.
- Veggies: Onion, celery, carrots, and baby spinach leaves.
- Seasoning: Garlic, thyme, salt, and freshly cracked black pepper.
- Chicken Broth: You can use bone broth for more intense chicken flavor.
- Evaporated Milk: If you do not have evaporated milk, use heavy cream, whole milk or half and half.
- Cornstarch: This is used to thicken the soup.
- Potato Gnocchi: Frozen or fresh gnocchi both work great.
How to Make Chicken Gnocchi Soup in Crockpot
If you’ve ever had the chicken and gnocchi soup at Olive Garden, you know just how delicious this soup is! Thankfully the crockpot does all the hard work for you in this version. Scroll down to the recipe card for full detailed instructions.
- Cook: Add the chicken, onion, celery, carrots, chicken broth, and seasonings to the crockpot. Give everything a good stir, cover, and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
- Chicken and Gnocchi: 30 minutes before serving, use two forks to shred the chicken. Add the gnocchi and stir them in gently.
- Thicken: Make a cornstarch slurry and pour it into the soup. Add the evaporated milk and stir well. Replace the cover and cook for 20 to 30 more minutes.
- Spinach: Right before serving, stir in the spinach until it’s just wilted. Serve and enjoy!
Tips and Variations
Here are some tips, tricks and variations to ensure this crockpot chicken gnocchi soup turns out just how you expect!
- Brown Chicken: To make this soup even better, you can brown the chicken breasts in a skillet before adding them to the crockpot. This will help to deepen the chicken flavor of your soup.
- Consistency: If you prefer a thicker or thinner soup, you can adjust the amount of cornstarch and evaporated milk that you use in the slurry. For a thicker soup, use more cornstarch and less milk. For a thinner soup, use less cornstarch and more milk.
- Cheese: If you want to make this soup even more cheesy and delicious, you can add some grated Parmesan cheese on top of each serving.
- Kale: You can substitute kale for the spinach, but kale will need an additional time to soften before serving. If using kale, add it when you add the gnocchi to the crockpot.
Can I Store and Reheat Leftovers?
Chicken and gnocchi soup is amazing served fresh, but also makes great leftovers. We love a bowl of this creamy soup for lunches!
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: You can reheat soup in the microwave or on the stovetop over medium-low heat. The soup can thicken overnight, so add a little chicken broth as needed to thin the soup.
- Freeze: Freeze cooled soup in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
More Easy Soup Recipes
- Easy Potsticker Soup
- Chicken Noodle Soup
- Easy Chicken and Dumplings
- Loaded Potato Soup
- Crockpot Minestrone Soup
- Crockpot Chicken Enchilada Soup
Yield: 4 servings
Crockpot Chicken Gnocchi Soup
Crockpot Chicken Gnocchi Soup is a one-pot meal that will warm you up on a chilly night! Tender chicken, delicious gnocchi, fresh spinach, and creamy broth combine to make a cozy soup that's downright delicious. It's an instant family favorite!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, or thighs
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 cup matchstick carrots
- 1 tablespoon garlic powder
- 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (32 oz) container chicken broth
- 1 (12 oz) can evaporated milk
- 2 tablespoons cornstarch
- 16 oz potato gnocchi
- 2 cups fresh baby spinach leaves, or more if you like
Instructions
- Using a 6 quart or larger crockpot, add the chicken, onion, celery, carrots, garlic powder, thyme, salt, pepper and chicken broth to the crockpot. Stir well, cover and cook on low for 6 to 8 hours, or high 3 to 4 hours.
- 30 minutes before serving, use 2 forks to shred the chicken. (I like to shred the chicken in larger pieces.) Add the gnocchi to the crockpot, stir lightly.
- Make a cornstarch slurry: In a small bowl, whisk to combine 2 tablespoons of cornstarch with 2 tablespoons of evaporated milk. Pour into the soup. Add the rest of the evaporated milk to the crockpot and stir to combine. Place the lid b back on top and cook for 20 to 30 minutes.
- Right before serving, stir in the fresh spinach. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: You can reheat soup in the microwave or on the stovetop over medium-low heat. The soup can thicken overnight, so add a little chicken broth as needed to thin the soup.
Freeze: Freeze cooled soup in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Evaporated Milk: If you do not have evaporated milk, use heavy cream, whole milk or half and half.
Brown Chicken: To make this soup even better, you can brown the chicken breasts in a skillet before adding them to the crockpot. This will help to deepen the chicken flavor of your soup.
Consistency: If you prefer a thicker or thinner soup, you can adjust the amount of cornstarch and evaporated milk that you use in the slurry. For a thicker soup, use more cornstarch and less milk. For a thinner soup, use less cornstarch and more milk.
Cheese: If you want to make this soup even more cheesy and delicious, you can add some grated Parmesan cheese on top of each serving.
Kale: You can substitute kale for the spinach, but kale will need an additional time to soften before serving. If using kale, add it when you add the gnocchi to the crockpot.
Nutrition
Serving: 1 serving, Calories: 556kcal, Carbohydrates: 61g, Protein: 49g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 138mg, Sodium: 2136mg, Potassium: 1166mg, Fiber: 5g, Sugar: 12g, Vitamin A: 6100IU, Vitamin C: 11mg, Calcium: 303mg, Iron: 6mg
