Creamy Crockpot Chicken Gnocchi Soup Recipe
This Creamy Crockpot Chicken Gnocchi Soup is a comforting and hearty meal perfect for cozy days. Tender chicken thighs slow-cooked with aromatic vegetables and Italian seasoning, combined with creamy broth, potato gnocchi, and fresh spinach, creates a rich and flavorful soup. It’s easy to prepare with minimal hands-on time, making it an ideal slow cooker recipe for busy cooks.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 4 hours on high plus 45 minutes final step
- Total Time: 7 hours 15 minutes (using low cook time)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Base
- 1 and 1/2 pounds boneless, skinless chicken thighs or breasts
- 3–4 medium whole carrots, peeled and chopped
- 1–2 stalks celery, chopped
- 1/2 medium yellow or white onion, chopped
- 2 Tablespoons fresh parsley, flat or curly, chopped
- 4–5 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- Salt and black pepper to taste
- 1 teaspoon Better than Bouillon chicken seasoning base (optional)
- Pinch of red pepper flakes (optional)
- 4 cups low-sodium chicken stock or broth
Cream and Thickening
- 1 cup cream or half and half
- 1–2 Tablespoons cornstarch
Add-Ins and Garnish
- 1 pound potato gnocchi
- 3 cups baby spinach
- 4 slices cooked bacon, crumbled (optional for serving)
Instructions
- Combine ingredients in slow cooker: Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, 1/2 teaspoon table salt, and 1/4 teaspoon black pepper into a large slow cooker.
- Add seasoning base and spices: Stir in the Better than Bouillon paste and red pepper flakes if using. If not using Bouillon, be prepared to add extra salt later for flavor.
- Add broth and cook: Pour the chicken stock or broth over the ingredients and gently stir. Cover and cook on low for 6-8 hours or on high for 4 hours until the chicken is tender.
- Shred the chicken: Remove the lid, shred the chicken inside the slow cooker using two forks. Alternatively, remove the chicken to shred on a board or mixer and return it to the pot.
- Add cream mixture, gnocchi, and spinach: Whisk the cream (or half and half) with 1 tablespoon cornstarch until smooth. Stir this into the soup along with the gnocchi and spinach. Cover and cook on high for 30-45 minutes until the gnocchi is cooked through and spinach is wilted.
- Adjust thickness: If a thicker soup is desired, mix up to 1 additional tablespoon cornstarch with an equal amount of cold water to make a slurry. Stir it into the soup and cook for another 5 minutes to thicken.
- Season to taste: Taste the soup and add more salt and pepper as needed. Enhance flavors with a squeeze of lemon juice, fresh basil, or additional red pepper flakes if desired.
- Serve and garnish: Ladle the soup into bowls and top each serving with crumbled cooked bacon if you like. Serve warm and enjoy!
Notes
- If not using Better than Bouillon, more salt will likely be necessary to bring out full flavor.
- Chicken breasts can be used as a leaner alternative, though thighs provide more flavor and moisture.
- Vegetables can be adjusted or added based on preference; mushrooms would be a nice addition.
- This soup thickens as it stands; store leftovers in the refrigerator and reheat gently, adding a bit of broth if needed.
- For a lighter version, use half and half instead of cream and reduce or omit bacon garnish.
- Gnocchi can be substituted with small pasta if unavailable, but texture will differ.
Keywords: Chicken Gnocchi Soup, Crockpot Soup, Slow Cooker Soup, Creamy Chicken Soup, Easy Dinner Recipe, Comfort Food
