If you’re searching for a cozy, hearty meal to serve on a busy weeknight, look no further than this Crockpot Chicken Gnocchi Soup. Packed with tender chicken, pillowy gnocchi, fresh vegetables, and creamy broth, this soup is the perfect balance of flavors and textures. Plus, it’s incredibly easy to make—just toss everything in the slow cooker, set it, and forget it. The result? A comforting meal that requires minimal prep and delivers maximum satisfaction.
Table of Contents
Why You’ll Love This Crockpot Chicken Gnocchi Soup
This Crockpot Chicken Gnocchi Soup has everything you need for a quick, satisfying dinner. It’s:
- Effortless: With just a few simple ingredients and minimal prep time, you can let the slow cooker do all the work.
- Comforting and Hearty: A combination of chicken, gnocchi, and vegetables in a creamy base makes it both filling and flavorful.
- Family-Friendly: Mild flavors and easy-to-find ingredients ensure that everyone, from kids to adults, will love this dish.
- Customizable: You can adjust the soup’s thickness or swap ingredients to fit your dietary preferences or what’s available in your pantry.
Ingredients You’ll Need for Crockpot Chicken Gnocchi Soup
- Yellow Onion: Adds depth and flavor to the soup base.
- Carrots: A touch of sweetness and crunch that complements the creamy broth.
- Celery: Brings freshness and subtle flavor to balance the richness.
- Boneless, Skinless Chicken Breasts: Lean protein that becomes tender when slow-cooked and easy to shred.
- Salt & Pepper: Essential for seasoning the soup to perfection.
- Garlic Powder: Adds a savory, aromatic depth.
- Dried Thyme and Dried Rosemary: Provide earthy, herby notes that elevate the soup’s flavor.
- Garlic: Freshly minced garlic for an aromatic, savory kick.
- Chicken Broth: The base of the soup, adding a rich, savory flavor.
- Evaporated Milk: Makes the soup creamy without being too heavy.
- Cornstarch: Thicken the soup to your desired consistency.
- Gnocchi: Soft, pillowy pasta that makes the soup extra comforting.
- Baby Spinach: Adds a burst of color and nutrients when wilted into the soup.
Alternative Ingredient Suggestions
- Chicken Thighs: If you prefer a richer flavor, swap boneless skinless chicken breasts with chicken thighs.
- Half-and-Half: For an even creamier texture, you can substitute the evaporated milk with half-and-half.
- Kale or Swiss Chard: If you don’t have spinach, these hearty greens are perfect substitutes but will require a bit more cooking time.
Step-by-Step Instructions for Crockpot Chicken Gnocchi Soup
- Prepare the Ingredients
In your slow cooker, combine the diced onion, shredded carrots, and sliced celery. Season the chicken breasts with salt and pepper and place them on top of the vegetables.
Pour in the chicken broth, followed by garlic powder, dried thyme, dried rosemary, and minced garlic. - Slow Cook and Shred the Chicken
Cover and cook the soup on HIGH for 4-5 hours or LOW for 7-8 hours. Once the chicken is cooked through and the vegetables are tender, remove the chicken from the slow cooker and shred it with two forks. - Add Gnocchi and Thicken the Soup
In a small bowl, whisk together evaporated milk and cornstarch until smooth. Stir this mixture into the soup along with the shredded chicken and gnocchi.
Cover and cook on HIGH for an additional 45 minutes, until the gnocchi are soft and the soup has thickened. - Finish and Serve
Stir in the baby spinach until wilted, then taste and adjust the seasoning if needed. Serve hot and enjoy!
Tips for Success with Crockpot Chicken Gnocchi Soup
- Sear the Chicken First: For extra flavor, brown the chicken in a skillet before adding it to the slow cooker.
- Shred Chicken Easily: Use two forks or even a hand mixer to quickly shred the chicken once it’s cooked.
- Don’t Overcook the Gnocchi: Add the gnocchi towards the end of the cooking time to avoid them becoming mushy.
- Adjust the Thickness: For a thicker soup, add more cornstarch, or stir in extra broth if it gets too thick.
Pairing Ideas and Variations
- Side Dishes: Serve this soup with crusty bread, garlic bread, or a simple side salad with Italian dressing for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding more broth if needed.
- Freezing: It’s not recommended to freeze this soup due to the gnocchi’s texture, which can become too soft when reheated.
Conclusion
In conclusion, this Crockpot Chicken Gnocchi Soup is a must-try for anyone looking for an easy, comforting, and delicious meal. Whether you’re feeding a busy family or just need a cozy dish on a cold day, this recipe delivers on flavor and convenience. The slow cooker does all the hard work, and in return, you get a bowl full of creamy, hearty goodness that’s bound to become a family favorite. Plus, with simple ingredients and minimal prep time, it’s an ideal solution for hectic weeknights.
FAQ
Can I make Crockpot Chicken Gnocchi Soup ahead of time?
Yes, you can prepare the soup in advance. However, do not add the gnocchi or spinach until you are ready to cook the soup. After cooking, let it cool, then store in the fridge for up to 3 days. When reheating, add the gnocchi and spinach, then let the gnocchi cook until tender.
Can I use frozen gnocchi in this soup?
Absolutely! Frozen gnocchi works just as well as fresh. Just remember to add it during the last 45 minutes of cooking to prevent it from getting mushy.
Can I substitute the chicken breasts with something else?
Yes, you can substitute boneless skinless chicken breasts with chicken thighs for a richer flavor. The cooking time will remain the same.
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Crockpot Chicken Gnocchi Soup:
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Mediterranean
- Diet: Low Fat
Description
This Crockpot Chicken Gnocchi Soup is a creamy, hearty, and comforting meal that’s perfect for busy weeknights. With tender chicken, pillowy gnocchi, and flavorful vegetables, this easy slow-cooker recipe is sure to become a family favorite.
Ingredients
- ½ medium yellow onion, diced
- 1 cup grated carrots (2–3 medium, if shredding fresh)
- 3 medium sticks celery, sliced (about 1 cup)
- 1 lb boneless, skinless chicken breasts
- Salt & pepper, to taste
- 4 cups low-sodium chicken broth
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 clove garlic, minced
- 1 tbsp cornstarch (use 2 tbsp for a thicker soup)
- 1 (12-oz) can evaporated milk
- 1 (17.5-oz) package gnocchi
- 3 cups baby spinach (adjust to taste)
Instructions
- Place the diced onion, grated carrots, and sliced celery in the slow cooker. Season the chicken breasts with salt and pepper and lay them on top of the vegetables.
- Combine the chicken broth, garlic powder, thyme, rosemary, and minced garlic in a jug, then pour it over the chicken and vegetables in the slow cooker.
- Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours, until the chicken is fully cooked and the vegetables are tender. Remove the chicken and shred it using two forks.
- In a small bowl, whisk the cornstarch with the evaporated milk until smooth. Stir this mixture into the soup along with the shredded chicken and gnocchi.
- Cover and cook on HIGH for an additional 45 minutes, until the gnocchi are soft and the soup has thickened.
- Stir in the baby spinach and cook until it wilts. Taste and adjust seasoning if necessary before serving.
Notes
- For extra flavor, sear the chicken in a skillet before adding it to the slow cooker.
- If you prefer a richer flavor, swap the chicken breasts with chicken thighs.
- Frozen gnocchi can be used instead of fresh, but make sure to add it in the last 45 minutes to avoid overcooking.
- For a creamier soup, increase the cornstarch or add more evaporated milk.
- Do not pre-cook the gnocchi; it cooks perfectly in the simmering soup.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 8 g
- Sodium: 509 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 65 mg
