Crockpot Chicken Gnocchi Soup

Looking for a warm and comforting meal that practically cooks itself? This Crockpot Chicken Gnocchi Soup is everything you want in a dinner-creamy, cozy, and filled with tender chicken, soft gnocchi, and fresh vegetables. It's a set-it-and-forget-it kind of recipe that your whole family will love.

This recipe is a cold-weather favorite and makes a frequent appearance in our kitchen once the temperatures drop. It's especially perfect in fall and winter, or anytime you're craving a cozy bowl of something creamy without having to stand over the stove for hours. Great for weeknights, snow days, or when you just want something that feels like a hug in a bowl.

This was inspired by my cozy and hearty Crockpot Beef Macaroni Soup-both are comforting, simple, and full of flavor with minimal prep.
To round out the meal, serve it with my Classic Mediterranean Bruschetta. The bright, tangy tomato topping on crisp bread is the perfect contrast to the creamy richness of the soup.

Ingredients

• Boneless, skinless chicken breasts are a tender and lean protein base.
• Shredded carrots add sweetness and color.
• Minced garlic brings bold, savory flavor.
• Pepper adds a mild kick.
• Salt enhances all the flavors.
• Chicken broth forms the flavorful soup base.
• Gnocchi are pillowy potato pasta that soak up the broth.
• Flour thickens the soup to the perfect creamy texture.
• Heavy whipping cream gives it that rich, velvety finish.
• Fresh spinach, chopped adds freshness, color, and a little nutrition boost.

See recipe card for quantities.

How to Make Chicken Gnocchi Soup

Peel and shred the carrots. Rinse and chop the celery. Place the chicken, carrots, and celery in the bottom of the crockpot.

Sprinkle the salt, pepper, and garlic over the chicken. Pour in the chicken broth. Cover and cook on high for 3 hours.

Remove the chicken, shred it, then return it to the crockpot.

Add the gnocchi, flour, and heavy whipping cream. Stir well and cook for 20 more minutes.

Add the chopped spinach, cook for another 5 minutes, then serve.

Serve warm and pair with your favorite bread for a complete meal.

Hint: Don't skip the step where you remove and shred the chicken-this ensures every bite has a bit of chicken in it. I also recommend using a silicone spatula for easy stirring once you add the cream and gnocchi.

Substitutions & Variations

• Gluten-Free - Use gluten-free gnocchi and flour alternatives
• Low Dairy - Substitute half-and-half or coconut cream for the heavy whipping cream if needed
• Add-ins - Stir in cooked mushrooms or corn for extra texture and flavor
• Spicy - Add a pinch of red pepper flakes for a little heat
• More veggies - Try adding kale, diced zucchini, or peas for extra nutrients

FAQ

📖 Recipe

Tina

Crockpot Chicken Gnocchi Soup

This creamy crockpot chicken gnocchi soup brings together tender chicken, pillowy gnocchi, and fresh veggies in a rich, comforting bowl-perfect for slow, satisfying dinners.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds chicken breast skinless, boneless
• 1 ½ cups carrots shredded
• 1 tablespoon garlic minced
• ½ teaspoon pepper
• ½ teaspoon salt
• 6 cups chicken broth
• 16 ounces gnocchi
• ¼ cup flour
• 1 cup heavy whipping cream
• 1 ½ cups spinach chopped, fresh

Method

 

1. Place the chicken, carrots, and celery in the bottom of the crockpot.
2. Sprinkle the salt, pepper, and garlic over the chicken. Pour in the chicken broth. Cover and cook on high for 3 hours.
3. Remove the chicken, shred it, then return it to the crockpot.
4. Add the gnocchi, flour, and heavy whipping cream. Stir well and cook for 20 more minutes.
5. Add the chopped spinach, cook for another 5 minutes.
6. Serve warm and pair with your favorite bread for a complete meal.

Notes

To make this on the stovetop:

• Cook and shred the chicken first. In a large pot, combine the cooked chicken, carrots, celery, garlic, salt, pepper, and chicken broth. Simmer on medium until the celery is tender. Cook gnocchi separately according to package instructions, then stir in the gnocchi, flour, and heavy cream. Heat for 20 minutes, add the spinach, and cook just until wilted.

How to Store Chicken Gnocchi Soup

Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat on the stove or in the microwave.

Freezer-friendly: You can freeze the soup (before adding spinach) for up to 2 months. Thaw in the fridge overnight and reheat gently. Add fresh spinach after thawing and reheating for best texture.

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