There’s something undeniably cozy about a warm bowl of soup that just melts in your mouth. This Slow Cooker Chicken Gnocchi Soup Recipe combines tender chicken, creamy broth, and those pillowy gnocchi pillows to create a comforting, fuss-free meal you’ll want on repeat.
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Why You'll Love This Recipe
From the moment I first made this soup, it quickly became a family favorite. It’s not just delicious; it’s so easy to throw together and let the slow cooker do the work while you go about your day.
- Effortless Comfort: You just dump everything in the slow cooker—no standing over the stove or constant stirring.
- Perfectly Creamy: The heavy cream and broth base create a velvety texture that feels indulgent but isn’t complicated.
- Pillowy Gnocchi: The soft gnocchi soaks up all those savory flavors, making every bite satisfying and hearty.
- Customizable & Nourishing: You get protein, veggies, and comforting carbs all in one bowl—great for busy weeknights or meal prep.
Ingredients & Why They Work
Each ingredient in this Slow Cooker Chicken Gnocchi Soup Recipe plays a key role in building depth and richness while keeping the prep straightforward. Let me share why these flavors just come together so well.
- Chicken breasts: They cook up tender and shreddable, soaking in all the broth’s seasoning without drying out.
- Yellow onion: Adds a subtle sweetness and aromatic base that mellows beautifully during slow cooking.
- Garlic: Always a must for savory depth—fresh minced garlic keeps the flavors bright.
- Celery: Offers a hint of earthiness and crunch that balances the creaminess.
- Carrots: Shredded for quick softening, they bring sweetness and a pop of color.
- Chicken broth: The soul of the soup, rich and flavorful, it melds all elements perfectly.
- Dried basil & Italian seasoning: These herbs bring classic Italian warmth and a fragrant finish.
- Ground nutmeg: A secret touch that adds subtle warmth and rounds out the creamy base.
- Bay leaf: Adds a gentle herbal note during cooking—remember to remove it before serving!
- Heavy cream: Makes the broth luscious and smooth, essential for that velvety texture.
- Potato gnocchi: The star carb, they cook right in the slow cooker to tender perfection, absorbing flavor.
- Baby spinach: Adds freshness and bright color, wilting lightly in the residual heat.
Make It Your Way
One of the best things about this Slow Cooker Chicken Gnocchi Soup Recipe is how flexible it is. I sometimes tweak it based on what’s in my fridge or to suit dietary needs—you should feel free to do the same!
- Variation: I’ve swapped baby kale for spinach when I want a bit more texture, and it works just as well.
- Flavor Boost: Adding a splash of white wine before cooking can deepen the flavor if you’re feeling fancy.
- Heat It Up: Throw in some red pepper flakes or a dash of hot sauce if you like a little kick.
- Dairy-Free: For a lighter or dairy-free version, coconut cream works surprisingly well in place of heavy cream.
Step-by-Step: How I Make Slow Cooker Chicken Gnocchi Soup Recipe
Step 1: Prep and Layer the Ingredients
Start by placing the chicken breasts in the bottom of your slow cooker. Then, pile on the diced onion, minced garlic, celery, and shredded carrots—all these veggies add flavor and nutrients. Sprinkle the dried basil, Italian seasoning, ground nutmeg, bay leaf, plus salt and pepper right over the top. Finally, pour the chicken broth over everything. Layering like this ensures each bite gets a little bit of everything.
Step 2: Let Your Slow Cooker Work Its Magic
Cook on high for 3-4 hours or low for 6-8 hours. I usually go low and slow on weekends when I have more time—it makes the chicken fall-apart tender and lets all those flavors meld beautifully. If you’re pressed for time, the high setting works wonders too.
Step 3: Shred the Chicken and Enrich the Soup
Once the cooking time is up, carefully remove the chicken breasts and shred or chop them into bite-sized pieces. Discard the bay leaf (trust me, you don’t want it in your finished soup). Add the shredded chicken back into the slow cooker. Now pour in the heavy cream and stir in the gnocchi. Switch the slow cooker to high and cook uncovered for 30-45 minutes, until the gnocchi are soft and the soup thickens slightly.
Step 4: Finish with Fresh Spinach
Lastly, toss in the baby spinach and cover the slow cooker. Let the residual heat wilt the greens into the soup gently—this usually takes about 5 minutes. Give it a final stir, taste for salt and pepper, and it's ready to serve!
Top Tip
Over years of making this soup, I’ve learned a few tricks that make all the difference in flavor and texture. These tips will help you nail the Slow Cooker Chicken Gnocchi Soup Recipe every time without any stress.
- Don’t Overcook the Gnocchi: Add gnocchi towards the end to avoid them turning mushy and falling apart in the slow cooker.
- Shred Chicken While Warm: It’s easier to shred the chicken right after cooking when it’s still warm instead of letting it cool first.
- Season Gradually: I season lightly at the start and leave final salt and pepper adjustments for after cooking to avoid over-salting.
- Use Fresh Herbs for Garnish: A sprinkle of fresh basil or parsley brightens the soup just before serving, but add them fresh to keep their flavor alive.
How to Serve Slow Cooker Chicken Gnocchi Soup Recipe
Garnishes
I love a little sprinkle of freshly grated Parmesan cheese and cracked black pepper on top just before serving—it adds that salty zing that complements the creamy broth. Sometimes, I toss on some chopped fresh basil or parsley for a pop of color and freshness.
Side Dishes
This soup is a complete meal, but if you want to stretch it out or round things off, crusty garlic bread or a simple mixed green salad pairs beautifully. I especially enjoy dipping warm bread into the creamy soup—that's pure comfort!
Creative Ways to Present
For special occasions, I’ve served this soup in mini soup crocks or hollowed-out sourdough bread bowls for a rustic touch. Adding a drizzle of herb-infused olive oil or a dollop of pesto on top elevates the presentation and flavor instantly.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and this soup keeps well for about 3-4 days. Just give it a good stir before reheating, as the gnocchi may absorb some broth and thicken the soup overnight.
Freezing
Freezing is possible but with a small caveat: gnocchi tends to get a bit softer after freezing and reheating. I usually freeze the soup before adding the gnocchi, then cook the gnocchi fresh when reheating for best texture.
Reheating
Slow and steady works best: reheat on medium-low on the stove, stirring often. Add a splash of broth or water if it’s too thick. If you froze it pre-gnocchi, stir freshly cooked gnocchi in just before serving.
Frequently Asked Questions:
Absolutely! Chicken thighs add more richness and stay super tender during slow cooking. Just adjust cooking times slightly if your slow cooker runs hot.
If the soup thickens too much, especially after adding gnocchi, just stir in some extra chicken broth or water to loosen it up to your desired consistency.
Yes! Start by cooking the chicken and vegetables in a large pot, then add broth and simmer. Add gnocchi last and finish with cream and spinach similarly. It won’t have the same slow-cooked depth but will still be delicious.
I recommend using fresh potato gnocchi from the refrigerated section for best texture and flavor. Frozen gnocchi can work but may require a bit longer cooking time.
Final Thoughts
This Slow Cooker Chicken Gnocchi Soup Recipe has become one of my go-to comfort meals because it’s so unpretentious yet rewarding. I love that you can set it and forget it, but still end up with a rich, satisfying bowl of goodness. I hope you enjoy making and eating it as much as I do—which means lots of second helpings and happy tummies!
Print
Slow Cooker Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This Slow Cooker Chicken Gnocchi Soup is a creamy, comforting dish featuring tender chicken, pillowy potato gnocchi, and fresh baby spinach simmered to perfection with aromatic herbs and a rich broth. Perfect for cozy meals, it combines ease and flavor for a delicious slow cooker experience.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 1-1.5 lb.)
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 celery stalk, diced
- ½ cup carrots, shredded
- 5 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 (16 oz.) package potato gnocchi
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Instructions
- Prepare Ingredients: Place chicken breasts in a 6-quart slow cooker. Add diced onion, minced garlic, diced celery, and shredded carrots on top.
- Season Soup Base: Sprinkle dried basil, Italian seasoning, ground nutmeg, bay leaf, salt, and pepper over the ingredients in the slow cooker.
- Add Broth: Pour 5 cups of chicken broth over the chicken and vegetables to cover them.
- Slow Cook Chicken: Cook on high for 4 hours or on low for 8 hours until chicken is cooked through and tender.
- Shred Chicken: Remove chicken from slow cooker and place onto a cutting board. Discard the bay leaf. Chop or shred chicken into bite-sized pieces, then add back into the slow cooker.
- Add Cream and Gnocchi: Stir in heavy cream and add the potato gnocchi. Cook on high for 45 minutes or until gnocchi is tender and soup has thickened.
- Wilt Spinach: Add fresh baby spinach to the soup, cover, and allow residual heat to wilt the spinach completely.
- Final Seasoning and Serve: Taste and adjust salt and pepper as needed. Dish the soup into bowls and serve hot.
Notes
- This recipe is a copycat of Olive Garden’s creamy chicken gnocchi soup, offering a comforting and flavorful experience.
- For a thicker soup, allow it to cook longer after adding gnocchi.
- Substitute heavy cream with half-and-half for a lighter version.
- Use fresh gnocchi for best texture; store-bought frozen variants also work well.
- Spinach can be replaced with kale or Swiss chard according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 274 kcal
- Sugar: 2.1 g
- Sodium: 1134 mg
- Fat: 8.1 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 0.9 g
- Protein: 23.6 g
- Cholesterol: 82 mg

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