Introduction

This Crockpot Chicken Gnocchi Soup is a comforting and creamy dish perfect for chilly days. It combines tender chicken, soft gnocchi, and fresh spinach in a rich broth that simmers all day for deep flavor.

A bowl filled with creamy soup showing about three main layers: the base is a smooth, light beige cream broth with small oil droplets; floating on top are plump, pale yellow gnocchi pieces scattered evenly; and there are shredded pieces of tender white chicken and fresh dark green spinach leaves spread throughout, all topped with a sprinkle of coarse black pepper. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
2 cups gnocchi
1 cup spinach, chopped
1 onion, diced
2 garlic cloves, minced
Salt and pepper, to taste

Instructions

Step 1: Add the chicken breasts, chicken broth, diced onion, minced garlic, and salt into the Crockpot.
Step 2: Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Step 3: Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the Crockpot.
Step 4: Stir in the gnocchi, chopped spinach, and heavy cream.
Step 5: Cook for an additional 20-30 minutes until the gnocchi is tender and the soup is heated through.
Step 6: Season with pepper and more salt if needed, then serve hot.

Tips & Variations

For a thicker soup, add a tablespoon of flour or cornstarch mixed with a little water before stirring in the cream.
Swap spinach with kale or Swiss chard for a different leafy green flavor and texture.
Use pre-cooked or rotisserie chicken to reduce cooking time.
Add grated Parmesan cheese on top for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The gnocchi may thicken the soup after storing—add a little broth or water when reheating if needed.

How to Serve

A top view of a bowl filled with creamy soup featuring several layers: on the surface, there are small, smooth, pale yellow gnocchi scattered around; leafy, dark green spinach pieces unevenly spread throughout; shredded white chicken pieces placed mostly in the center; the creamy broth is light beige with a slightly oily texture and is sprinkled with coarse black pepper bits. The bowl is white with a speckled rim, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly to ensure they are fully cooked before shredding.

Is it possible to make this soup dairy-free?

Absolutely! Substitute the heavy cream with coconut milk or a dairy-free cream alternative to keep the soup creamy without dairy.

Crockpot Chicken Gnocchi Soup Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

This comforting Crockpot Chicken Gnocchi Soup combines tender shredded chicken, pillowy gnocchi, and fresh spinach in a creamy broth, slow-cooked to perfection for rich, hearty flavor with minimal effort.

Author: Kai
Prep Time: 10 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high) plus 20-30 minutes final cooking
Total Time: 6 hours 30 minutes to 7 hours 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Soup Ingredients

1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 onion, diced
2 garlic cloves, minced
Salt and pepper, to taste

Finishing Ingredients

1 cup heavy cream
2 cups gnocchi
1 cup spinach, chopped

Instructions

Prepare and Cook Base: Place the chicken breasts, chicken broth, diced onion, minced garlic, and salt into the Crockpot. Set to cook on low for 6-7 hours or on high for 3-4 hours, allowing flavors to meld and the chicken to become tender.
Shred Chicken and Add Gnocchi: Once cooking time is complete, shred the chicken breasts directly in the Crockpot using two forks.
Add Remaining Ingredients: Stir in the gnocchi, chopped spinach, and heavy cream gently to combine all the flavors.
Cook Until Gnocchi is Tender: Continue cooking on low for an additional 20-30 minutes until the gnocchi is tender and the soup is heated through, stirring occasionally.
Serve: Serve the soup hot, adjusting seasoning with salt and pepper if needed.

Notes

Gnocchi can be substituted with small pasta like mini shell or orzo if desired.
For a thicker soup, reduce the amount of chicken broth or add a tablespoon of flour to the cream before stirring in.
Fresh spinach is preferred for best texture; frozen spinach can be used but drain excess moisture.
Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid gnocchi becoming mushy.

Keywords: Crockpot chicken gnocchi soup, slow cooker soup, creamy chicken soup, comfort food, easy crockpot recipes