Get ready for a bowl of cozy comfort. This crockpot chicken gnocchi soup is a slow cooked version of the Olive Garden favorite. It takes very little effort and tastes amazing.
Chicken gnocchi soup is like a creamy version of chicken and dumplings with extra veggies added. It is creamy, comforting, and is sure to become a favorite soup at your house as well.
I have made an Instant Pot chicken gnocchi soup before, but have been on a bit of a kick of sharing crockpot soup recipes. Since the Instant Pot recipe was so good, it seemed like having a crockpot version was a good idea.
Besides, there is something about walking into the house after a long day and smelling dinner cooking. This recipe gives you that experience along with the knowledge that you are just a couple of quick steps away from eating.
One of the best parts about this recipe is that there is no pre-cooking. You don’t have to sear meat or sauté anything before putting it in the crockpot.
What do I do if my soup is too thick?
As it sits, the gnocchi will continue to soak up some of the liquid from the soup. Try to wait until you are about ready to eat to add the gnocchi to get the best texture. If it gets too thick, just stir in a splash of milk, water, or broth to loosen it back up.
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What Are Gnocchi?
Gnocchi are essentially Italian potato dumplings. They are made from mostly mashed potato with some eggs and flour mixed in.
Of course, you can make homemade gnocchi. But you can find them in the pasta aisle at the grocery store as well.
They cook up in just a few minutes and add a nice texture contrast in the soup. They are tender, almost like little potato pillows.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the soup.
If you plan to freeze soup, be sure to leave room in the container for it to expand as it freezes. You can use ziploc bags and freeze the soup flat for more economical use of your freezer space.
Soups with dairy and pasta don’t always have the same texture once they have been frozen, so be aware of that. But we don’t want to let a single drop of this goodness go to waste, so it’s better than nothing.
Crockpot Chicken Gnocchi Soup
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 small onion diced
- 3 cloves garlic minced
- 10.5 ounces cream of chicken soup
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 16 ounces potato gnocchi
- 2 cups fresh baby spinach leaves
- ½ cup shredded Parmesan cheese
Instructions
- Place the 1 pound boneless skinless chicken breasts in the crockpot. Add the 3 medium carrots, 2 celery stalks, 1 small onion, and 3 cloves garlic.
- Pour in 4 cups chicken broth. Add the 10.5 ounces cream of chicken soup, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cover and cook on Low for 5–6 hours or High for 3–4 hours, until chicken is tender.
- Remove the chicken, shred with two forks, and return to the slow cooker.
- Stir in 16 ounces potato gnocchi and 1 cup heavy cream. Cover and cook on High for 30–40 minutes, until gnocchi are soft and soup has thickened.
- Stir in 2 cups fresh baby spinach leaves and ½ cup shredded Parmesan cheese. Let cook another 5–10 minutes, just until the spinach wilts.
Notes
- Use half and half
- Use a cup of milk + 3 Tablespoons cornstarch stirred into a slurry
- Use a can of evaporated milk + a slurry of 3 Tablespoons of cornstarch and water
Video
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This is a great soup! Made it about a month ago and my husband is still talking about it.
It sounds like you need to make it again!
Just made this for dinner! So good
Yay!! I really like this soup too!