Crockpot chicken and gnocchi soup is an easy soup recipe with shredded chicken, vegetables, and potato gnocchi in a creamy broth.
- Flavor: This soup is filled with rich and creamy flavors.
- Difficulty: Crockpot recipes are the best. Just set it and forget it!
- Prep Time: Prep veggies ahead and keep them in the fridge until ready to use.
- Recommended Tools: You’ll need a 6qt slow cooker for this recipe.
- Swaps: If you’d like to use leftover chicken, shred it and add it along with the gnocchi.
- Serving Suggestions: Add a fresh salad and some breadsticks to soak up that delicious broth.
Ingredient Tips For Chicken Gnocchi Soup
- Chicken: I use boneless, skinless chicken breasts. Use thighs or check the recipe notes to use cooked or rotisserie chicken.
- Gnocchi: Gnocchi are bite-sized dumplings made from flour, potatoes, and eggs and can be found in the pasta aisle or order gnocchi online here.
- Vegetables: Fresh veggies add flavor, texture, and a boost of nutrition to chicken gnocchi soup. Short on time? Add a bag of frozen mixed veggies.
- Broth: Broth and evaporated milk (or half-and-half) will keep this soup from being too heavy, and the dairy can be omitted if desired. Thicken soup with potato flakes or puree some vegetables and return them to the crockpot.
How to Make Crockpot Chicken Gnocchi Soup
- Combine ingredients, except spinach and gnocchi, in the crockpot and let cook.
- Shred chicken and set aside (full recipe below).
- Thicken the soup and add chicken and gnocchi to the crock pot.
Stir in spinach and season just before serving.
Storing and Reheating Soup
Keep leftover crockpot chicken gnocchi soup in the refrigerator in a covered container for up to 4 days. Reheat on the stove or in the microwave with a little broth or milk.
Freeze leftover soup in zippered bags for up to 1 month. Thaw overnight in the refrigerator or on low in the crock pot. Gnocchi won’t be as firm once thawed, but will still be delicious.
More Slow Cooker Chicken Soups
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Crockpot Chicken Gnocchi Soup
This creamy crockpot chicken gnocchi soup is an easy Olive Garden copycat recipe with tender chicken, pillowy gnocchi, and a rich, flavorful broth—perfect for a cozy, comforting meal!
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Optional: In a small skillet, soften the onion in butter over medium heat, about 3 minutes.
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Add the onion to the bottom of a 6-quart slow cooker. Add the chicken breasts, potatoes, carrots, celery, Italian seasoning, garlic powder, basil, and salt.
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Pour the chicken broth overtop, cover, and cook on low for 5 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
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With tongs, transfer the chicken breast to a bowl and shred with two forks.
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Whisk the cornstarch into the evaporated milk and add to the slow cooker with the shredded chicken and the uncooked gnocchi.
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Turn the slow cooker up to high and cook for 1 hour or until the gnocchi is tender. Stir in the spinach and let rest for 5 minutes. Season with salt and pepper to taste.
Makes about 8 cups of soup.
Keep leftover chicken gnocchi soup in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Calories: 375 | Carbohydrates: 48g | Protein: 26g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1072mg | Potassium: 1028mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4620IU | Vitamin C: 25mg | Calcium: 211mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Slow Cooker, Soup
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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