Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup has been my secret weapon for busy weeknights and chilly evenings when comfort food cravings strike. The combination of tender chicken, pillowy gnocchi, fresh vegetables, and creamy broth creates a restaurant-quality meal with minimal effort on your part.

I first made this soup during a particularly hectic week when I needed something that could cook while I was at work. My family was so impressed they requested it weekly throughout winter, and now it's become our go-to comfort meal whenever anyone feels under the weather.

Ingredients

• Boneless skinless chicken breasts or thighs: Deliver the protein foundation for this soup. Thighs offer more flavor while breasts are leaner.
• Small onion and garlic cloves: Create the aromatic base that infuses throughout the cooking process.
• Shredded carrots and chopped celery: Add color, nutrition, and textural contrast to the soup.
• Dried thyme and Italian seasoning: Provide classic herbal notes that complement the chicken perfectly.
• Chicken broth: Forms the flavorful liquid base. Use low sodium if you prefer controlling salt levels.
• Potato gnocchi: Adds the signature pillowy dumplings that make this soup special. Store-bought works perfectly here.
• Half and half: Creates the creamy texture without being too heavy. For special occasions, use heavy cream for extra richness.
• Fresh spinach: Adds color, nutrients, and a slight earthiness that balances the creamy elements.
• Cornstarch: Creates the perfect thickness if you prefer a more substantial soup texture.

Step-by-Step Instructions

Crockpot Loading:

Place chicken, onion, garlic, carrots, celery, thyme, Italian seasoning, salt, pepper, and chicken broth in the slow cooker. Arrange ingredients so the chicken is submerged in the liquid to ensure even cooking and maximum flavor absorption. This initial layering sets up the flavor foundation for your entire soup.

Slow Cooking:

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. The slow cooking process allows the chicken to become incredibly tender while the vegetables soften and release their flavors into the broth. You'll know it's ready when the chicken easily shreds with minimal pressure from a fork.

Chicken Preparation:

Remove the chicken pieces and place them on a cutting board. Using two forks, pull the chicken apart into bite-sized shreds that will distribute evenly throughout the soup. Return the shredded chicken to the slow cooker, stirring gently to incorporate it back into the broth mixture.

Gnocchi Addition:

Add the gnocchi and half and half, stirring carefully to combine without breaking the gnocchi. Cook on HIGH for another 30 to 45 minutes until the gnocchi becomes tender but still maintains its shape. The gnocchi will absorb some of the flavors while adding its own starchy body to the soup.

Finishing Touches:

Stir in the fresh spinach and continue cooking just until the leaves wilt, approximately 5 to 10 minutes. If you prefer a thicker consistency, mix cornstarch with water until smooth and stir this slurry into the soup. Allow it to cook for a few additional minutes until you reach your desired thickness.

The dried thyme in this recipe became my unexpected favorite ingredient after discovering how beautifully it pairs with the creamy broth. My grandmother always said a good soup needs time to "get acquainted with itself," and the slow cooker gives these flavors the perfect opportunity to develop deep, harmonious connections.

Make Ahead and Storage

This soup actually tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, you may need to add a splash of broth or milk as the gnocchi will continue to absorb liquid during storage. For longer storage, freeze portions without the dairy components, then add cream when reheating for the best texture.

Perfect Substitutions

If you need to customize this recipe, several simple swaps work beautifully. Rotisserie chicken can replace raw chicken for an even quicker preparation. Simply skip the initial cooking and add shredded rotisserie chicken when you add the gnocchi. For a dairy-free version, coconut milk creates a similar creaminess. Kale makes an excellent substitute for spinach if you prefer a heartier green that stands up to longer cooking times.

Serving Suggestions

This soup shines as a complete meal on its own, but pairing it with a crusty Italian bread or garlic bread creates the perfect vessel for sopping up the delicious broth. A simple side salad with a light vinaigrette offers a fresh contrast to the creamy soup. For dinner parties, serve in bread bowls for an impressive presentation that requires minimal extra effort.

Frequently Asked Questions

→ Can I use store-bought gnocchi?

Yes, store-bought potato gnocchi works perfectly for this soup. No need to pre-cook; just add it directly to the crockpot, and let it cook until tender.

→ How can I make this soup thicker?

To thicken the soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water, then stir it into the soup during the final cooking stage. Let it simmer until it thickens to your desired consistency.

→ What can I substitute for spinach?

Fresh kale is a great substitute for spinach. Simply chop it and add it during the final cooking minutes, giving the soup a heartier texture.

→ How long can I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or microwave.

→ Can I use rotisserie chicken instead of raw chicken?

Yes, rotisserie chicken works well. Add it shredded during the step when gnocchi is introduced, as it doesn’t require long cooking.