There’s nothing like coming home to the smell of a warm, comforting meal that practically made itself while you were busy with life. That’s exactly what this Crockpot Chicken Gnocchi Soup does for our family on those crazy weeknights. As a mom juggling work, school runs, and never-ending laundry piles, my slow cooker is my kitchen superhero. This creamy, dreamy soup with pillowy gnocchi and tender chicken is my secret weapon – it’s the kind of meal that makes everyone gather around the table without me having to beg. The best part? You just dump everything in and let the magic happen while you tackle your day. Trust me, your future self will thank you when dinner’s ready with barely any effort!
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Chicken Gnocchi Soup
Oh, where do I even start? This soup is like a warm hug in a bowl, and here’s why it’s become a staple in our house:
- One-pot wonder: Just toss everything in the crockpot and walk away – no babysitting or constant stirring required. My kind of cooking!
- Comfort in every bite: The creamy broth, melt-in-your-mouth gnocchi, and juicy chicken thighs make this soup pure comfort food magic.
- Pick your own adventure: Not a spinach fan? Swap in kale. Want extra protein? Throw in that ground beef topping. It’s endlessly adaptable.
- Kid-approved: My picky eaters go crazy for the pillowy gnocchi – they don’t even realize they’re eating veggies!
- Leftovers for days: The flavors get even better overnight, making perfect next-day lunches (if there’s any left!).
Seriously, this soup checks all the boxes for busy families – it’s easy, delicious, and makes everyone happy. What’s not to love?
Ingredients for Crockpot Chicken Gnocchi Soup
Okay, let’s gather our cast of characters – these simple ingredients come together to create something magical. Here’s what you’ll need:
- 1 and ½ pounds boneless, skinless chicken thighs or breasts (I swear by thighs – they stay juicier during long cooking)
- 3–4 medium whole carrots, peeled and chopped (don’t skip peeling – it makes a difference!)
- 1–2 stalks celery, chopped (the leafy tops add great flavor if you’ve got them)
- ½ medium yellow or white onion, chopped (trust me, fresh beats dried here)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried if that’s what you’ve got)
- 4–5 cloves garlic, minced (yes, really – garlic is the soul of this soup)
- 1 tablespoon Italian seasoning (my secret? A pinch extra for good measure)
- Salt and black pepper, to taste (start light – you can always add more later)
- 1 teaspoon Better than Bouillon chicken seasoning base (optional but oh-so-good)
- Pinch of red pepper flakes (optional, but adds a nice warmth)
- 4 cups low-sodium chicken stock or broth (crucial for controlling salt levels)
- 1 cup cream or half and half (half and half works great if you want it lighter)
- 1–2 tablespoons cornstarch (for that perfect creamy thickness)
- 1 pound potato gnocchi (fresh or shelf-stable both work beautifully)
- 3 cups baby spinach (packed – it wilts down to nothing!)
- Cooked ground beef (optional topping – my husband’s favorite addition)
See? Nothing too fancy – just good, wholesome ingredients that transform into pure comfort. Now let’s get cooking!
How to Make Crockpot Chicken Gnocchi Soup
Alright, let’s get this soup party started! I promise it’s easier than you think – just a few simple steps and your slow cooker does most of the work. Here’s exactly how I make it:
Step 1: Prep the Slow Cooker
First things first – grab your biggest slow cooker (I use my 6-quart). No need to grease it – we’re making soup after all! Simply toss in your chicken (thighs go in whole, no cutting needed), then pile on those chopped carrots, celery, and onion. Sprinkle the garlic, parsley, Italian seasoning, salt, and pepper right over the top like you’re seasoning a roast chicken. Don’t stir yet – we want those flavors to mingle naturally as they cook. If you’re using that magical Better than Bouillon, just plop a teaspoon right in the center. Pour the chicken broth over everything – it should just cover the ingredients. Now give it one gentle stir to combine, put the lid on, and walk away feeling accomplished!
Step 2: Slow Cook the Base
Here comes the easiest part – let the slow cooker work its magic! You’ve got two options here:
- Low and slow (6-8 hours): My preferred method when I’m out all day. The chicken gets fall-apart tender and the veggies melt into the broth.
- High heat (4 hours): Perfect for when you realize at lunchtime that you forgot to start dinner. Still delicious, just slightly less developed flavors.
When you come back, your kitchen will smell heavenly. Fish out the chicken with tongs (careful, it’s hot!) and shred it with two forks – it should practically fall apart on its own. Return all that juicy chicken to the pot and give it a good stir.
Step 3: Thicken and Add Gnocchi
Now for the grand finale! In a small bowl, whisk together your cream (or half and half) with the cornstarch until smooth – this is our thickening magic. Pour it into the soup and stir well. Then dump in the gnocchi and spinach – no need to stir yet. Put the lid back on and cook on high for just 30-45 minutes more. This is crucial – overcooked gnocchi turns to mush! You’ll know it’s done when the gnocchi floats to the top and the soup has thickened slightly. Give it one final gentle stir to incorporate the spinach – it’ll wilt instantly. Taste and adjust salt and pepper if needed.
And voila! You’ve just made the most comforting bowl of goodness with barely any effort. Now grab some crusty bread and dig in!
Tips for the Best Crockpot Chicken Gnocchi Soup
After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “can I have thirds?” good:
- Chicken thighs win: Breasts dry out during long cooking – thighs stay juicy and flavorful every time. Trust me on this!
- Thickness control: Want it creamier? Mix an extra tablespoon of cornstarch with cold water and stir it in at the end. Too thick? Add a splash of broth.
- Gnocchi timing: Add them last! They only need 30-45 minutes – any longer and they’ll turn to gluey mush (learned that the hard way).
- Leftover magic: Store in airtight containers for up to 4 days. The gnocchi absorbs liquid, so add broth when reheating to bring it back to life.
These little tweaks make all the difference between a decent soup and a “when are you making this again?” masterpiece!
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Crockpot Chicken Gnocchi Soup: 5-Star Comfort in Every Bite
A creamy and comforting Crockpot Chicken Gnocchi Soup packed with tender chicken, soft gnocchi, and fresh spinach.
- Total Time: 6 hours 15 minutes – 8 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 and ½ pounds boneless, skinless chicken thighs or breasts
- 3–4 medium whole carrots, peeled and chopped
- 1–2 stalks celery, chopped
- ½ medium yellow or white onion, chopped
- 2 tablespoons fresh parsley, 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
- 1 cup cream or half and half
- 1–2 tablespoons cornstarch
- 1 pound potato gnocchi
- 3 cups baby spinach
- Cooked ground beef (optional, for serving)
Instructions
- Place the chicken, carrots, celery, onion, parsley, garlic, Italian seasoning, salt, and pepper in a large slow cooker.
- Add the Better than Bouillon paste and red pepper flakes, if using.
- Pour the chicken stock or broth over the ingredients and stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 4 hours.
- Once cooked, shred the chicken using two forks and return it to the slow cooker.
- In a small bowl, whisk together the cream (or half and half) and cornstarch. Pour this mixture into the soup.
- Add the gnocchi and spinach, stirring well.
- Cover and cook on high for an additional 30–45 minutes, until the gnocchi are tender and the soup has thickened.
- If you prefer a thicker soup, whisk together an additional tablespoon of cornstarch with an equal amount of cool water, then stir this slurry into the soup.
- Taste and adjust seasoning with additional salt and pepper, if desired.
- Ladle the soup into bowls and top with cooked ground beef, if desired. Serve and enjoy!
Notes
- Use low-sodium broth to control salt levels.
- For a thicker soup, add more cornstarch slurry.
- Ground beef topping is optional.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Variations for Crockpot Chicken Gnocchi Soup
Listen, I get it—sometimes you gotta work with what’s in the fridge! Here are my favorite ways to mix things up when I’m craving something different:
- Greens swap: Not a spinach fan? Try kale (just chop it smaller) or even Swiss chard. Frozen chopped spinach works in a pinch too!
- Protein play: Out of chicken? Turkey thighs work beautifully. For a vegetarian twist, white beans add lovely creaminess.
- Veggie boost: Toss in diced zucchini or mushrooms with the carrots for extra nutrition (my kids never notice!).
- Spice it up: Add a teaspoon of smoked paprika or a splash of hot sauce for a kick—perfect for cold winter nights!
Really, this soup is like a blank canvas—make it your own! If you love creamy soups, you might also enjoy our creamy loaded potato soup recipe.
Serving Suggestions
Oh, let me tell you how we love to serve this soup – it’s practically a meal all on its own, but I always make sure to have some crusty bread nearby for soaking up every last drop of that creamy broth. My family goes wild when I toast up some garlic bread or homemade rolls on the side. For a lighter option, a simple green salad with lemon vinaigrette balances the richness perfectly. And don’t forget that optional ground beef topping – my husband insists it’s a game-changer! Just brown some lean beef with garlic and Italian seasoning while the soup finishes cooking, then let everyone sprinkle it on top at the table.
Storage and Reheating
Here’s the thing about this soup – it somehow tastes even better the next day! Store any leftovers in airtight containers in the fridge for up to 4 days. When reheating, go slow – warm it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened too much (those gnocchi love to soak up liquid!), just add a splash of broth or water to loosen it up. A little tip? The cream can separate if you microwave it too aggressively – be patient and stir often for that perfect creamy texture every time. For freezing, leave out the gnocchi and add fresh when reheating – frozen gnocchi tends to get gummy when thawed. Trust me, I learned that lesson the hard way!
Nutritional Information
Now, I’m no nutritionist (just a mom who loves good food!), but here’s the scoop on what’s in each comforting bowl. Keep in mind these are estimates – your exact numbers will depend on the specific ingredients you use:
- Calories: About 350 per serving
- Protein: A hearty 25g (thanks to all that chicken!)
- Carbs: 35g (mostly from those pillowy gnocchi)
- Fiber: 3g (hello, sneaky spinach and carrots!)
- Sodium: Around 450mg (using low-sodium broth makes a big difference)
Not too shabby for a meal that tastes this indulgent, right? Remember, these numbers are just a guide – your mileage may vary depending on how much cream you use or if you add that optional ground beef topping!
Frequently Asked Questions
I get so many questions about this soup – here are the ones that pop up most often!
- Can I use frozen gnocchi? Absolutely! Just add them straight from the freezer – no need to thaw. They might need an extra 10-15 minutes cooking time to get perfectly tender.
- How to make it gluten-free? Easy! Swap regular gnocchi for gluten-free ones (look for potato-based), and use cornstarch or arrowroot powder to thicken. Double-check your broth too – some brands sneak in gluten.
- Can I make this dairy-free? You bet! Use coconut milk instead of cream, and thicken with a bit more cornstarch. The flavor changes slightly, but still delicious.
- Is the spinach really necessary? Not at all! Leave it out if you prefer, or sub in other greens. The soup will still be creamy and comforting without it.
Tag me @FrostyRecipes if you try this – I love seeing your cozy soup creations! Follow along for more easy recipes on Facebook.
