Go Back
–+ servings
A Crock Pot brimming with creamy Chicken Gnocchi Soup, featuring shredded chicken, spinach, carrots, celery, and potatoes. A ladle lifts a hearty portion while fresh spinach and veggies rest nearby.
Print Recipe
5 from 2 votes

Crock Pot Chicken Gnocchi Soup

Make Crock Pot Chicken Gnocchi Soup for a delicious, creamy and dump-and-go slow-cooker recipe. Tender chicken, pillowy potato gnocchi, vegetables, and spinach cooks in a silky garlic-parmesan broth for a soup that everyone will love.
Prep Time20 minutes
Cook Time7 hours
Let Sit:10 minutes
Total Time7 hours 30 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $11.21, $1.87 per Servings

Ingredients

  • 1 pound Boneless Skinless Chicken Breasts
  • 2 stalks Celery chopped
  • 1 large Carrot peeled and chopped
  • ½ Onion chopped
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Dried Thyme Leaves
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Poultry Seasoning
  • 2 teaspoons Salt
  • ½ teaspoon Black Pepper
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 3 Tablespoons Cornstarch
  • 1 pound Gnocchi
  • 1 cup Fresh Baby Spinach chopped
  • Fresh Grated Parmesan Cheese for topping

Instructions

  • Place 1 pound boneless skinless chicken breasts, 2 stalks celery chopped, 1 large carrot peeled and chopped, ½ onion chopped, 2 teaspoons minced garlic, 1 teaspoon dried thyme leaves, 2 teaspoons Italian seasoning, 1 teaspoon poultry seasoning, 2 teaspoons salt, ½ teaspoon black pepper, and 4 cups chicken broth into a crock pot.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
  • Remove the chicken, shred and stir it back into the crock pot.
  • In a small bowl, whisk together 1 cup heavy cream and 3 tablespoons cornstarch until smooth.
  • Stir the cream mixture and 1 pound gnocchi into the crock pot. Cover and cook on low for 45 to 60 minutes or on high for 25 to 30 minutes until the gnocchi is tender.
  • Stir in 1 cup fresh baby spinach chopped and let the soup sit uncovered for 5 to 10 minutes until the spinach is wilted and the soup thickens slightly.
  • Serve with the grated parmesan cheese on top and enjoy!

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days. 
If you don’t love the taste of thyme, you can use dried basil instead. 
The soup will continue to thicken as it sits, so if it’s not quite to the consistency that you prefer, continue to let it sit until it has thickened.

Nutrition

Calories: 381kcal | Carbohydrates: 35g | Protein: 22g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1720mg | Potassium: 414mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2350IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 4mg
QR Code linking back to recipe