Slow Cooker Chicken Gnocchi Soup
This Slow Cooker Chicken Gnocchi Soup turns an Olive Garden favorite into a hands-off dinner with tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a creamy Parmesan broth.
Equipment
- 4 to 6 quart slow cooker - a 6-quart gives the most room
- Slow cooker liners - optional, for easy cleanup
- Chef's knife - for the celery, onion, and garlic
- Box grater or microplane - for the Parmesan
- Two forks or hand mixer - for shredding the chicken
- Small bowl - for the cornstarch slurry
- Soup Ladle - for serving
- Instant-read meat thermometer - to check the chicken reaches 165°F
- Skillet - optional, for searing the chicken
Ingredients
- 1.5 lb boneless skinless chicken breasts - 680g, about 2 to 3 breasts
- 4 cups low-sodium chicken broth - 960 ml
- 1 cup shredded or matchstick carrots - 130 g
- 2 stalks celery - about 1 cup or 100 g, diced
- 1 small yellow onion - about 1 cup or 150 g, diced
- 3 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- 1/2 teaspoon black pepper
- 16 oz shelf-stable potato gnocchi - 450 g, add in the last 20 to 30 minutes
- 1 cup heavy cream - 240 ml, or half-and-half for a lighter soup
- 2 tablespoons cornstarch - whisked with 2 tablespoons cold water to make a slurry
- 3 cups fresh baby spinach - 90 g, roughly chopped
- 1/2 cup grated Parmesan cheese - 50 g, freshly grated melts best
- 1 tablespoon olive oil - optional, for searing the chicken
Instructions
- Dice the celery and onion, mince the garlic, and add them to the slow cooker with the carrots. Sprinkle in the thyme, Italian seasoning, salt, and pepper, then pour in the chicken broth and stir once.
- Optional: sear the chicken in olive oil over medium-high for 1 to 2 minutes per side. Nestle the chicken breasts into the liquid so they are mostly submerged.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily and the carrots are fork-tender. Check the chicken reaches 165°F (74°C).
- Remove the chicken to a cutting board or shred it directly in the crock with two forks, then return the shredded chicken to the slow cooker and stir.
- Whisk the cornstarch with 2 tablespoons cold water, then pour the slurry, heavy cream, and gnocchi into the soup. Stir gently, cover, and cook on HIGH for 20 to 30 minutes until the gnocchi float and the broth thickens.
- Stir in the spinach and let it wilt for about 5 minutes, then add the Parmesan and stir until melted. Taste, adjust salt and pepper, and serve hot.
Notes
- Add the gnocchi last. Adding it in the final 20 to 30 minutes keeps it soft and pillowy instead of dissolving into a gummy paste.
- Stir the cream in at the end. Long heat can make dairy look slightly broken, so keep the cream out until the last stretch of cooking.
- Use low-sodium broth. Parmesan and any bouillon add plenty of salt, so start low and season at the very end.
- Do not skip the slurry. The cornstarch is what gives the broth its signature spoon-coating body.
- Shred, do not chop, for the classic texture. Pulled chicken soaks up more broth than neat cubes.
- Taste before serving. A final crack of pepper or a squeeze of lemon brightens the whole pot.
- Keep the lid on. Every peek adds cooking time, especially during the low-and-slow phase.
- Rotisserie or leftover chicken shortcut: Skip the long cook and stir pre-cooked chicken in near the end with the gnocchi so it just warms through.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Freezing is not ideal once the gnocchi is added, since it turns mushy and the dairy can separate; freeze the base before adding gnocchi, spinach, and cream, then add those fresh when reheating.
- Make-ahead prep: Chop the vegetables and layer them with the chicken, broth, and seasonings the night before, then refrigerate the insert and start it in the morning.
- Lighter option: Use half-and-half instead of heavy cream and lean on the cornstarch for body.
- Dairy-free option: Swap the heavy cream for a full-fat, unsweetened plant-based cream or coconut milk, leave out the Parmesan or use a dairy-free alternative, and lean a little harder on the cornstarch slurry for thickness.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 34gProtein: 28gFat: 17gSaturated Fat: 9gCholesterol: 95mgSodium: 820mgFiber: 3gSugar: 4gCalcium: 15mg
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