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Slow Cooker Chicken Gnocchi Soup Recipe

Slow Cooker Chicken Gnocchi Soup

Wholesome Cove
This creamy, comforting Slow Cooker Chicken Gnocchi Soup is loaded with tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a velvety broth seasoned with Italian herbs. Toss everything into the slow cooker in the morning and come home to a restaurant-quality bowl of soup that the whole family will love.
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course Soup
Cuisine Italian
Servings 6 bowls
Calories 390 kcal

Equipment

  • 6-quart slow cooker - 5-quart will work but 6-quart gives more room
  • Sharp chef's knife - For prepping vegetables
  • Cutting board
  • Measuring cups and spoons
  • Medium mixing bowl - For making the cornstarch slurry
  • Whisk - To mix the cornstarch slurry until smooth
  • Two forks - For shredding the cooked chicken
  • Wooden spoon or silicone spatula - For stirring
  • Ladle - For serving
  • Microplane or grater - For freshly grating Parmesan

Ingredients
  

For the Soup

  • 1 lb boneless, skinless chicken breasts - 450g
  • 4 cups low-sodium chicken broth - 950ml
  • 3 medium carrots - about 1 cup or 150g, peeled and diced into 1/4-inch pieces
  • 3 stalks celery - about 1 cup or 100g, sliced into 1/4-inch rounds
  • 1 medium yellow onion - about 1 cup or 150g, diced
  • 3 cloves garlic - minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp salt - or more to taste
  • 1/2 tsp black pepper - or more to taste
  • 1 lb store-bought potato gnocchi - 450g
  • 1 cup heavy cream - 240ml

For the Cornstarch Slurry

  • 2 tbsp cornstarch
  • 1/4 cup cold water - 60ml

For Serving

  • 2 cups fresh baby spinach - 60g, loosely packed
  • 1/2 cup freshly grated Parmesan cheese - 50g, plus more for serving
  • fresh parsley - chopped, optional garnish

Instructions
 

  • Peel and dice the carrots into 1/4-inch pieces, slice the celery into thin rounds, dice the onion, and mince the garlic. Keep all cuts uniform so the vegetables cook evenly.
  • Add the carrots, celery, onion, and garlic to the slow cooker, then lay the chicken breasts on top. Sprinkle with Italian seasoning, thyme, rosemary, salt, and pepper, add the bay leaf, and pour the chicken broth over everything.
  • Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) and the vegetables are tender. Avoid lifting the lid during cooking.
  • Remove the chicken breasts with tongs and shred them into bite-sized pieces using two forks. Discard the bay leaf, then set the shredded chicken aside.
  • In a medium bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. The water must be cold to prevent clumping.
  • Stir the heavy cream and cornstarch slurry into the slow cooker, then add the gnocchi and the shredded chicken. Cover and cook on high for 30 to 45 minutes until the gnocchi are tender and the broth has thickened.
  • Stir in the baby spinach until wilted, about 30 seconds, then add the Parmesan cheese and stir until melted. Taste and season with additional salt and pepper as needed.
  • Ladle the soup into bowls, topping each with extra Parmesan and a sprinkle of fresh parsley if desired. Serve immediately alongside crusty bread.

Notes

  • Never add gnocchi at the start: Potato gnocchi will turn to mush if cooked for hours. Always add them during the last 30 to 45 minutes of cooking.
  • Use cold water for the slurry: Warm or hot water causes cornstarch to clump. Always whisk it into cold water first before adding to the soup.
  • Chicken thigh substitution: Boneless, skinless chicken thighs can replace breasts for a richer, juicier soup with deeper flavor.
  • Lighter cream option: Swap heavy cream for evaporated milk to reduce fat while still achieving a creamy broth.
  • Use fresh spinach only: Frozen spinach releases excess water and can thin the broth. Fresh baby spinach wilts perfectly in seconds.
  • Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. A freshly grated block melts beautifully.
  • Make-ahead tip: Chop all vegetables and place them in the slow cooker insert the night before. Refrigerate overnight and add the broth and chicken in the morning.
  • Do not open the lid early: Each time the lid is removed, 20 to 30 minutes is added to the total cook time.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 to 3 months, but consider leaving the gnocchi out before freezing and adding fresh ones when reheating.
  • Reheating: Warm on the stovetop over medium-low heat, stirring gently. Avoid high heat to prevent the cream from separating.

Nutrition

Serving: 1BowlCalories: 390kcalCarbohydrates: 32gProtein: 28gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 620mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 110IUVitamin C: 12mgCalcium: 18mgIron: 10mg
Keyword chicken gnocchi soup recipe, comfort food soup, creamy chicken gnocchi soup, slow cooker chicken gnocchi soup, slow cooker soups
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